Bean and Pasta Stew Recipe

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Ingredients

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

How to Make It

Ingredients

12 oz uncooked pasta that holds sauce well (such as macaroni, shells, or penne)
2 tbsp olive oil
2 cups minced onion (I used red onion for extra color)
2 tbsp minced garlic
1 tsp thyme
1 tsp sage
1 tsp salt
10 oz fresh baby spinach
2-14.5 oz cans diced tomatoes
handful of fresh basil leaves, minced
3 cups cannelloni beans (comes in canned variety)
freshly ground black pepper

How to Make It

Cook pasta according to package directions until AL dente, set aside.

Meanwhile, heat olive oil in a large saucepan over medium-high heat. 
Add onion and half the garlic, saute for 5 minutes over medium heat, stirring occasionally, until onion is translucent and soft.  Add in thyme and sage and half the salt, and saute for 5 more minutes, until the onions start to brown.

Add in spinach, tomatoes, and remaining garlic and salt to the onion mixture.
Cook covered over medium heat for about 10 minutes, stirring once or twice, until the spinach has wilted.
Add the basil, cannelloni beans, and cooked pasta. 
Heat on low for 5 minutes or until pasta is heated throughout.

Sprinkle with freshly ground black pepper and serve.

Hearty Black Bean and Pasta Stew

Ingredients

1 16 oz. can black beans, drained
1 16 oz.can navy beans, drained
1 large tomato, chopped
3/4 cup small macaroni shells, uncooked
1 small onion, chopped
1 teaspoon dried basil
1 teaspoon Worcestershire sauce
1 clove garlic, chopped or 1/2 tsp. garlic powder
1 14.5-oz can chicken broth (or water with a bit of oil)
1/4 cup green bell pepper, chopped

How to Make It

Mix all ingredients in a 2-quart saucepan.
Heat to boiling, stirring occasionally; reduce heat.
Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender.
Serve hot.