Italian-style beans & pasta

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

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