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Beans and Pasta
1 cn 15 oz garbanzo beans; washed and drained
1 cn 15 oz great northern beans; washed and drained
1 cn 15 oz red kidney beans; washed and drained
1 cn 14 oz tomatoes; stewed
2 lg Carrots; chopped
2 lg Onions; chopped
3 Cl Garlic; chopped
2 lg Carrots; cut in thin strips
2 Celery; cut in chunks
3 tb Italian seasoning
1/4 ts Red pepper flakes
1/2 lb Pasta
Saute garlic and onion till soft. Add beans and tomatoes and 3 cans of water. When hot, add Italian Seasoning. Bring to a boil, then cook till spices are well-blended. Add pasta, carrots and celery and cook till pasta is ready about ten minutes. Carrots should be slightly crunchy. Cook pasta according to package directions. Serve over pasta.
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