Title: Italian Style Beans & Pasta
Categories: Pasta Vegetable Ethnic
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

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