Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onions
1 c Coarsely chopped carrots
1 ea Celery stalk, chopped
3 ea Garlic cloves, minced
7 c Chicken broth, defatted
1 c Dried white beans, sorted
-and rinsed
1 c Canned recipe-style stewed
-tomatoes (with juices)
1 ts Dried rosemary
1 ts Dried basil
1/4 ts Crushed red pepper
1/4 ts Dried sage
1 c Tiny shell pasta

Lightly spray an unheated large saucepan with olive oil no-stick
spray. Or use a crock pot with nonstick surface. Set to medium heat.
Add the onions, carrots, celery and garlic. Cook and stir until
onions are tender.

Add the broth, beans, tomatoes (with juices), rosemary, basil, red
pepper and sage. Bring to a boil, then reduce heat. Cover and
simmer, stirring occasionally, for 1 to 1-1/2 hours, or until the
beans are tender.

Transfer about half of the bean mixture to a blender or food
processor. Blend until smooth. Return the mixture to the pot with
the remaining bean mixture.

Stir in the pasta, bring to a boil, then reduce heat. Cover and
simmer about 7 minutes until the pasta is tender but firm.

Per serving: 230 calories, 1g fat (4% of calories), 10 mg
cholesterol.

Adapted from Healthy Homestyle Cooking (Rodale Books) by, and seen in,
"Beano Bulletin," Fall 1994.
Submitted By IRIS GRAYSON On 06-28-95

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