2 servings: 373 mg. sodium per serving

2 ounces small elbow maccaroni
1 Tablespoon olive oil
1 small (3 oz) carrot, peeled and chopped small (1/4 inch)
1 stalk of celery, sliced thin
1 large clove garlic, minced
1/2 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/8 teaspoon salt
2 cups no salt added beef broth
1/2 cup no salt added tomato sauce
1 Tablespoon lemon juice
1 cup no salt added kidney beans
2 teaspoons grated Parmesan cheese

Prep. Instructions

1. Place the carrot, celery, garlic and onion in a bowl.
2. Combine the basil, sugar, pepper and salt in a separate bowl.
3. Combine broth, tomato sauce, lemon juice and beans in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Cook maccaroni noodles according to package directions. Drain, rinse well and set aside.

2. While noodles cook, heat oil over medium-low heat in a stockpot. Add carrot, celery, garlic and onion. Cook, stirring often, until onion is soft, about 5 minutes.

3. Add spices/herb mixture. Stir until well combined. Cook for 2 minutes more.

4. Add beef broth mixture; bring to a boil. Lower heat to simmer, and simmer, uncovered, for 10 minutes.

5. Add maccaroni noodles. Stir to combine. Simmer, uncovered, for 5 minutes.

6. Serve in two bowls. Top each serving with 1 teaspoon grated Parmesan cheese.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds