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Serves: 12
Total Calories: 7,039.603
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes

2 medium onions
1 green bell pepper seeded
2 tablespoons olive oil
1 teaspoon minced garlic (2 cloves)
1 (14 1/2-ounce) can diced tomato no salt added
1 (14 1/2-ounce) can chicken broth
4 cups low sodium vegetable juice
2 cups water
1 (15-ounce) can pinto bean drained well
1 (15-ounce) can garbanzo beans
1 (15-ounce) can kidney beans
2 tablespoons chicken bouillon
1 tablespoon dried oregano
2 teaspoons dried basil
1/4 teaspoon red pepper flake (opt)
25 grinds fresh ground black pepper
4 cups whole wheat small pasta shells or macaroni, dry
12 teaspoons reduced fat shredded mozzarella cheese
12 teaspoons grated Parmesan cheese

1. Chop onions and bell pepper into pieces.
2. Heat oil and garlic in a large nonstick pot. Add onion and pepper. Sauté for 3 minutes on medium.
3. Meanwhile, open cans and vegetable juice jar, drain beans. Add to pot.
4. Add bouillon and spices and mix thoroughly. Bring pot to a boil.
5. Add pasta to pot. Set timer for 12 minutes. Meanwhile, make a salad and slice whole-grain bread.
6. Sprinkle 1 T mozzarella and 1 tsp Parmesan cheese on top of individual servings.

MENU:
Hearty Bean & Pasta Stew
Tossed Salad
Whole-Grain Bread
Sliced Kiwi and Oranges

Nutritional Facts:

Serves: 12
Total Calories: 7,039.603
Calories from Fat: 768.432

More Recipes from the Lickety Split Meals Cookbook:
Miracle Soup
Lentil Spinach Soup
Creamy Cauliflower Soup
3 Bean Turkey or Vegetarian Chili
Speedy Minestrone with Rice
Quick Creamy Tomato Soup
Hearty Bean and Pasta Stew