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Italian Beans and Pasta Recipe

"This hearty recipe calls for convenient pantry items, so it's extremely easy to prepare," writes Judy Henfey of Austin, Texas. "It's best served with warm bread on a cool, crisp day."

This recipe is:

Quick

Diabetic Friendly

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Italian Beans and Pasta Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 jar (14 ounces) spaghetti sauce
2 celery ribs, sliced
1 small onion, chopped
Pepper to taste
1/4 teaspoon garlic salt or garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
Hot cooked pasta

Directions

In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 minutes or until vegetables are tender. Serve over pasta. Yield: 6 servings.

Nutritional Facts 1 serving (prepared with garlic powder and no-salt-added stewed tomatoes; calculated without pasta) equals 205 calories, 3 g fat (0 saturated fat), 0 cholesterol, 360 mg sodium, 36 g carbohydrate, 9 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

Originally published as Italian Beans and Pasta in Quick Cooking September/October 2000, p34