ITALIAN BEANS AND PASTA

2 cans (14 1/2 ounces each) stewed tomatoes, cut up
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (14 ounce) jar 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 (for serving)

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.

Servings: 6