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Bean and Pasta Stew

Recipe By :Vegetarian Times 101 Low-Fat and Fast
Serving Size : 8 

1 cup onion -- chopped
1/2 cup green pepper -- chopped
3 cloves garlic -- minced
nonfat cooking spray
16 oz stewed tomatoes -- (1 can, = 2 cups)
16 oz kidney beans, cooked -- undrained can, =2 cups)
6 oz whole wheat pasta -- shells, or other (3 cups cooked)
1 cup water
1/2 tsp oregano
1 tsp basil
16 oz garbanzo beans, cooked -- undrained -- (1 can, = 2 cups)
pepper -- to taste

Sauté onion, green pepper, and garlic in kettle sprayed with nonfat cooking spray. Add tomatoes, kidney beans, pasta shells, water, and seasonings. Bring to a boil, cover, and simmer until pasta is tender. Add garbanzo beans and pepper to taste. Heat thoroughly.

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Per serving: 267 Calories (kcal); 2g Total Fat; (7% calories from fat); 14g Protein;
51g Carbohydrate; 0mg Cholesterol; 23mg Sodium

 

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