Recipe Category:

Published :  2013 - 02- 22

Nutritional Information:     

• Calories: 235.75cal

• Protein: 8.78g

• Fat: 4.22g

• Fiber: 5.43g

•  Vitamin A: 79.90RE

•  Vitamin C: 27.18mg

• Thiamine: 0.24mg

• Riboflavin: 0.14mg

• Vitamin B6: 0.62mg

• Folate: 78.40mcg

• Sodium: 343.85mg

• Calcium: 84.75mg

• Potassium: 535.08mg

• Iron: 3.39mg

• Zinc: 1.57mg

Instructions :   

• Cook macaroni in unsalted water according to package directions.

• In the meantime, chop onion and saute in oil until tender. Add drained beans and canned tomatoes with juice. Cut up canned tomatoes with spatula. Let simmer until macaroni is ready. 

• Drain macaroni. Add to bean-tomato mixture and mix. Add seasonings. For best flavor, let mixture simmer or boil for a few minutes until macaroni has been slightly colored by the tomato juice.

Serves

Ingredients :

• 3 ounces Shell macaroni, dry

• 1-1/2 medium Onion

• 3 teaspoons Safflower oil

• 22-1/2 ounces Garbanzo canned

• 24 ounces Tomato canned low sodium

• 3 Tablespoons Parsley dried

• 1-1/2 teaspoons Cumin seed

Source