1 Can garbanzo beans
1 Can great northern beans
1 Can red kidney beans
1 Can diced cooked tomatoes; up to 2 cans
2 lg Carrots
1 lg Onions; up to 2, chopped
2 cl Garlic; up to 6, chopped
2 lg Carrots; cut in thin strips
2 Celery ribs; cut in chunks
3 tb Italian seasoning; up to 4, heaping
1/4 ts Red pepper flakes
1/2 lb Pasta
Saute garlic and onion until soft. Add beans (entire can) and
tomatoes and 3 cans of water. When hot, add Italian Seasoning. Bring
to a boil, then cook until spices are well-blended. Add pasta,
carrots, and celery and cook till pasta is ready--about 10 minutes.
Carrots should be slightly crunchy. Adjust seasonings if desired.
This makes a thick stew. If you like it wetter, use more water.
