1 cn garbanzo beans 1 cn great northern beans 1 cn red kidney beans 1 or 2 cans diced cooked 1 tomatoes 2 lg carrots 1 or 2 large onions, chopped 2 to 6 cloves of chopped 1 garlic 2 lg carrots, cut in thin strips 2 stalks celery, cut in 1 chunks 3 to 4 heaping tbsps of 1 italian seasoning 1/4 ts red pepper flakes 1/2 lb pasta
Instructions
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.
