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Pasta with Beans

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1 pound whole wheat elbow macaroni
2 cans stewed tomatoes
2 cans kidney beans, drained
1/4 cup Parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
pepper to taste
1 cup low-fat cheese


Cook macaroni, drain. While macaroni cooks, bring tomatoes, beans, and spices to a boil over medium heat. Add macaroni, cover and simmer for about 10 minutes. Pout into a serving dish and sprinkle with cheese and serve.

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