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| 1 Dose | Garbanzo beans |
| 1 Dose | Red kidney beans |
| | tomatoes |
| 1 | Or 2 large onions, chopped |
| | garlic |
| 2 | Stalks celery, cut in |
| 3 | To 4 heaping Tbsps of |
| 1/4 Teelöffel | red pepper flakes |
| 1 Dose | Great Northern Beans |
| 1 | Or 2 cans diced cooked |
| 2 gross | carrots |
| 2 | To 6 cloves of chopped |
| 2 gross | Carrots, cut in thin strips |
| | Chunks |
| | italien seasoning |
| 1/2 x ca. 450 g | Pasta |
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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
TXFT40A@Prodigy. Com using Mmconv
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