Italian-style Beans and Pasta
 
  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.