In large heavy saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring for 3 minutes.

Add tomatoes to saucepan, breaking up with spoon. Drain and rinse beans; add to saucepan along with stock, sun-dried tomatoes, basil, oregano and pepper. Bring to boil; reduce heat, cover and simmer for 20 minutes.

Stir in pasts; return to boil. Reduce heat; cover and simmer for 10 minutes or until pasta is tender. Sprinkle with Parmesan.

Per Serving: about 250 calories, 15 g protein, 5 g fat, 39 g carbohydrate

Ferguson. Recipes from Canadian Living Test Kitchen.

[-=Pam=-] PA_Meadows@msn. Com