Word Count: 222
| Total time: 35 minutes |
|---|
| Prep time: 10 minutes |
| Cook time: 25 minutes |
Equipment
| Equipment |
|---|
| 3 Qt Saucepan |
Ingredients
| Ingredient | Quantity |
|---|---|
| Vegetable Oil | 1 tbsp |
| Green Onion (cleaned/diced)1 | 3–4 stalks (~1/2 cup) |
| Garlic Powder2 | 1/4 tsp |
| Cannellini Beans (drained, rinsed) | 1 can (15 oz) |
| Diced Tomatoes | 1 can (14.5 oz) |
| Chicken Broth | 1 carton (32 oz) |
| Fresh Parsley (chopped) | 2 tbsp |
| Dried Basil3 | 1 tsp |
| Elbow Macaroni (uncooked) | 1 cup (4 oz) |
| Parmesan Cheese (shredded) | 1/2 cup |
Steps
- Heat oil in a 3 Qt saucepan over medium-high heat. Add green onion and cook and stir for 2 minutes.
- Add all remaining ingredients except macaroni and Parmesan. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
- Remove cover and increase heat to high. Bring back to a boil, then reduce to medium. Add macaroni and cook 10–15 minutes until tender.
- Sprinkle each serving with Parmesan cheese.
-
Original recipe calls for 1 medium onion (~1/2 cup), chopped. Green onion is easier on digestion and a milder substitute. ↩︎
-
Original recipe calls for 2 cloves garlic, finely chopped. Substitute 1/4 tsp garlic powder (approx. 1/8 tsp per clove). ↩︎
-
Original recipe calls for dried basil leaves, crushed. Crushing releases more of the oils for stronger flavor — skip if using fresh basil from the garden. ↩︎