 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This hearty recipe calls for convenient pantry items, so it's extremely easy to prepare, writes Judy Henfey of Austin, Texas. It's best served with warm bread on a cool, crisp day. Ingredients:
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 |
Directions:
1. 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.
|
|