Yield: 8 Servings
|1 can||Garbanzo beans|
|1 can||Great Northern Beans|
|1 can||Red kidney beans|
|1 \N||Or 2 cans diced cooked|
|1 \N||Or 2 large onions, chopped|
|2 \N||To 6 cloves of chopped|
|2 larges||Carrots, cut in thin strips|
|2 \N||Stalks celery, cut in|
|3 \N||To 4 heaping Tbsps of|
|\N \N||Italian Seasoning|
|¼ teaspoon||Red pepper flakes|
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