Title: Italian-Style Beans and Pasta
Categories: Digest, July, Fatfree
Yield: 8 Servings

1 cn Garbanzo beans
1 cn Great Northern Beans
1 cn Red kidney beans
1 Or 2 cans diced 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
1/4 ts Red pepper flakes
1/2 lb 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