Yield: 9 servings
| Measure | Ingredient |
|---|---|
| 1 can | 15 oz garbanzo beans; washed and drained |
| 1 can | 15 oz great northern beans; washed and drained |
| 1 can | 15 oz red kidney beans; washed and drained |
| 1 can | 14 oz tomatoes; stewed |
| 2 larges | Carrots; chopped |
| 2 larges | Onions; chopped |
| 3 | Cl Garlic; chopped |
| 2 larges | Carrots; cut in thin strips |
| 2 | Celery; cut in chunks |
| 3 tablespoons | Italian seasoning |
| ¼ teaspoon | Red pepper flakes |
| ½ pounds | Pasta |
Recipe by: Anita A. Matejka Preparation Time: 0:15 Saute garlic and onion till soft. Add beans and tomatoes and 3 cans of water. When hot, add Italian Seasoning. Bring to a boil, then cook till spices are well-blended. Add pasta, carrots and celery and cook till pasta is ready about ten minutes. Carrots should be slightly crunchy. Cook pasta according to package directions. Serve over pasta.