Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 t Red pepper flakes
2 To 6 cloves of chopped 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

Browse by categories