Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Garbanzo beans |
| 1 can | Great Northern Beans |
| 1 can | Red kidney beans |
| 1 \N | Or 2 cans diced cooked |
| \N \N | Tomatoes |
| 2 larges | Carrots |
| 1 \N | Or 2 large onions, chopped |
| 2 \N | To 6 cloves of chopped |
| \N \N | Garlic |
| 2 larges | Carrots, cut in thin strips |
| 2 \N | Stalks celery, cut in |
| \N \N | Chunks |
| 3 \N | To 4 heaping Tbsps of |
| \N \N | Italian Seasoning |
| ¼ teaspoon | Red pepper flakes |
| ½ pounds | Pasta |
Saute garlic and onion till soft. Add beans (entire can) and tomatoes and 3 ca ns of water. When hot, add Italian Seasoning. Bring to a boil, then cook till sp ices are well-blended. Add pasta, carrots and celery and cook till pasta is ready - - about ten minutes. Carrots should be slightly crunchy. Adjust seasonings if desired. This makes a thick stew. If you like it wetter, use more water.
I expect you could lower the fat by reducing the amount of beans.
This is an adaptation of a recipe calling for sausage and other meat.
You can add non-fat Parmesan cheese at the table if you want.
Serves 8 or 9.
Cindy Tobias, cltobias@.... Fatfree Digest [Volume 9 Issue 35] July 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV