Based on 56 reviews


  • Serves 8
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 20 minute(s)
2 Tbsp. Bertolli® Classico™ 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

  1. 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.

Nutrition Information per serving
Calories 180, Calories From Fat 25, Saturated Fat 0g, Trans Fat 0g, Total Fat 3g, Cholesterol 0mg, Sodium 390mg, Total Carbohydrates 32g, Sugars 10g, Dietary Fiber 6g, Protein 8g, Vitamin A 60%, Vitamin C 15%, Calcium 6%, Iron 15%