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 t 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