Macaroni-Bean Soup

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* Exported from MasterCook *

 

MACARONI-BEAN STEW

 

Recipe By :Better Homes and Gardens

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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15 1/2 ounces red kidney beans -- (1can) drained

8 ounces tomato sauce -- (1 can)

1 cup water

1/2 cup corkscrew macaroni

1/4 cup dry red wine

1 medium carrot -- sliced

2 ounces mushroom stems and pieces -- (1 can)

2 tablespoons chopped onion

2 tablespoons pimiento-stuffed olives -- sliced

1/2 teaspoon sugar

1/2 teaspoon dried basil -- crushed

1/4 cup grated Parmesan cheese

 

In a saucepan combine kidney beans, tomato sauce, water, macaroni, wine, carrot,

undrained mushrooms, onion, olives, sugar, and basil. Cover and simmer about 30

minutes or till carrot and macaroni are tender. Ladle into soup bowls. Sprinkle

with Parmesan cheese. Makes 2 servings.

 

Description:

" Provides 32% U.S. RDA of protein per serving "

Source:

" MEATLESS MAIN DISHES, p. 51 "

S(MC typos courtesy Lorraine S.):

" posted to Veg-Recipes list, June 2002 "

Copyright:

" 1981 Meredith Corporation "

 

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Per Serving (excluding unknown items): 1920 Calories; 14g Fat (6.5% calories

from fat); 118g Protein; 334g Carbohydrate; 75g Dietary Fiber; 16mg Cholesterol;

2021mg Sodium. Exchanges: 20 Grain(Starch); 8 Lean Meat; 5 Vegetable; 0 Fruit;

1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 4785 0 0 0 0 4282 0 0 0