Recipe - Italian-Style Beans And Pasta

1 cn Garbanzo beans
1 cn Great Northern Beans
1 cn Red kidney beans
1 Or 2 cans minced cooked
Tomatoes
2 lg Carrots
1 Or 2 large onions, chopped
2 To 6 cloves of chopped
Garlic
2 lg Carrots, cut in thin strips
2 Stalks celery, cut in
Chunks
3 To 4 heaping Tbsps of
Italian Seasoning
One fourth teaspoon Red pepper flakes
One half pound 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 wellblended. 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
nonfat 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