Italian-Style Beans and Pasta

8 Servings

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Italian-Style Beans and Pasta Ingredients

1 cn Garbanzo beans	Garlic
1 cn Great Northern Beans	2 lg Carrots, cut in thin strips
1 cn Red kidney beans	2 Stalks celery, cut in
1 Or 2 cans diced cooked	Chunks
Tomatoes	3 To 4 heaping Tbsps of
2 lg Carrots	Italian Seasoning
1 Or 2 large onions, chopped	1/4 ts Red pepper flakes
2 To 6 cloves of chopped	1/2 lb Pasta

Instructions for Italian-Style Beans and 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@ccit.arizona.EDU. Fatfree Digest [Volume 9 Issue 35] July 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: PastaCuisine: Uncategorized