Ingredients
- 6 of (cloves chopped)
- 4 heaping
- 3 ca ns of water
- 2 cans (diced cooked)
- 2 carrots
- 2 onions
- 2 stalks celery
- 1/2 lb pasta
- 1/4 t pepper flakes (red)
- 2 slices carrots
- 1 package garbanzo beans
- 1 package great northern beans
- 1 package kidney beans (red)
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
