In Mediterranean countries such as Italy, dried beans were once known as "poor man's meat." The nutrients, flavor and versatility of beans have elevated them to a common staple in well-stocked kitchens, whether in dried or canned form.
An easy way to cut back on the sodium in recipes is to use no-salt-added canned tomatoes. You save about 280 milligrams of sodium per serving in this recipe by using them.
Serve this flavorful pasta with crusty rolls or Italian bread slices. Pineapple or orange slices and iced tea completes the menu.
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