2 tsp. olive oil
1 large onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, finely chopped
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
4 cups water
1 can (15.5 oz.) low sodium red kidney or cannellini beans, rinsed and drained
4 oz. whole wheat elbow macaroni, cooked and drained
Heat olive oil in 4-quart saucepot over medium heat and cook onion, carrots and celery, stirring occasionally, 10 minutes or until tender. Stir in garlic and cook 1 minute. Stir in Sauce, water and beans and simmer 10 minutes. Stir in macaroni. Serve, if desired, with crushed red pepper.
Cost per recipe*: $7.03.
Cost per serving*: $.88.
*Based on average retail prices at national supermarkets.
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