Italian Beans and Pasta
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 jar (14 ounces) spaghetti sauce
2 celery ribs, sliced
1 small onion, chopped
Pepper to taste
1/4 teaspoon garlic salt or garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
Hot cooked pasta
In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery,
onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2
minutes or until vegetables are tender. Serve over pasta. Yield: 6 servings.
NUTRITION:
One serving (prepared with garlic powder and
no-salt-added diced tomatoes; calculated without pasta) equals 205 calories,
3 g fat (0 saturated fat), 0 cholesterol, 360 mg sodium, 36 g carbohydrate,
9 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.