Very Primo Pasta

Healthy School Meals

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Susan Campbell

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Makes 50 cups

Mix up some pasta with veggies and beans for a deliciously satisfying meal.

5 pounds uncooked pasta spirals or shells (or similar pasta)

1 cup water
1 gallon chopped onions
1/3 cup minced garlic
8 stalks celery, sliced
1 quart diced bell peppers, fresh or frozen
2 #10 cans crushed tomatoes
2 #10 cans kidney beans, including liquid
1/2 cup soy sauce
2 tablespoons mixed Italian herbs
2 tablespoons basil
1 teaspoon black pepper
1 teaspoon salt

Cook the pasta until it is just tender.                        Drain and rinse.

Heat 1 cup of water in a large pot or steam-jacketed kettle. Cook the onions, garlic, peppers, and celery for 10 minutes, stirring occasionally. Add the tomatoes, kidney beans with their liquid, soy sauce, Italian herbs, basil, and pepper. Cover and simmer, stirring occasionally, 15 to 20 minutes. Stir in the cooked pasta. Add salt if
needed.

Nutrition information per serving:
147 calories
6.5 g protein

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