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Macaroni with Beans and Greens

Nutrition Information
Calories: 340
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 370mg
Carbohydrates: 65g
Dietary Fiber: 8g
Sugars: 11g
Protein: 17g
Vitamin A: 3500iu (70%)
Vitamin C: 21mg (35%)
Calcium: 100mg (10%)
Iron: 5.4mg (30%)

Yield: Serves 4 - 1-1/2 cups each.

A spicy Mediterranean-style dish that is good served hot or cold.

Olive oil cooking spray
1 cup diced onion
1 teaspoon minced garlic
1/2 cup sliced carrots
1/2 cup sliced celery
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cups chicken broth
2 cups dried macaroni
1 cup sliced mushrooms
16-ounce can crushed tomatoes, with juice
1 cup canned kidney beans, drained and rinsed
2 cups chopped fresh kale
1/8th teaspoon pinch cayenne pepper to taste

Spray a large skillet or Dutch oven with cooking spray and heat over medium- high. Add onion, garlic, carrots and celery. Cover and cook until tender but still firm - about 5 minutes.

Add dried herbs and broth and bring to a boil. Add pasta, stir and cook for 5 minutes. Add remaining ingredients and cook until pasta and vegetables are tender. Add more broth or water if needed.

This dish should have the consistency of a thick stew.

Serve with grated Parmesan cheese if desired.

Total Preparation & Cooking Time: 30 min. (10 Prep, 20 Cook)

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