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Recipe Name: Bean And Pasta Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Chopped onion
1/2 Cup(s) Chopped green pepper
3 Cloves garlic minced
16 Ounce(s) Canned stewed tomatoes, 2
16 Ounce(s) Canned kidney beans
undrained 2 cups
6 Ounce(s) Small whole-wheat pasta
shells about 3 cups
1 Cup(s) Water
1/2 Teaspoon(s) Dried oregano
1 Teaspoon(s) Dried basil
16 Ounce(s) Canned garbanzo beans
pepper to taste
Nonfat cooking spray
SERVINGS This bean and pasta dish is a good choice when time is short.
All ingredients arc cooked together in one kettle for easy preparation
and clean up. Saute onions, green pepper and garlic in kettle sprayed
with nonfat cooking spray. Add tomatoes, kidney beans, pasta shells,
water and spices. Bring to a boil, cover and simmer until pasta is
tender. Add garbanzo beans and pepper to taste. Heat thoroughly.
Nutrition information per serving: Calories: 195, Protein: 9.5g,
Carbohydrate: 38.5g, Fat: 1.5g, Cholesterol: 0 mg, Sodium: 547 mg,
Fiber: 7.5g, Dietary Exchanges: 2 Starch, 2 Vegetable Recipe by:
Vegetarian Cooking for Healthy Living, page 145 Posted to fatfree
digest by Kathleen <> on Sep 13, 1999, converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 255
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 36.6mg
Sodium: 464.2mg
Potassium: 537.2mg
Carbohydrates: 30.6g
Fiber: 7.7g
Sugar: 4.1g
Protein: 21g

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