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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
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