Beans and pasta

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 \N Cl Garlic; chopped
2 larges Carrots; cut in thin strips
2 \N 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.

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