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Italian Beans and Pasta Recipe

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"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Italian Beans and Pasta in Quick Cooking September/October 2000, p34

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.

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