Source: dLife

A hearty, chunky pasta sauce with kidney and cannelloni beans.

Servings

15.5 oz Beans, kidney, unsalted, fat free, canned , drained
15 oz canned great northern beans, unsalted , drained (or cannelloni beans)
0.5 cup fresh chopped onion
0.5 cup fresh chopped celery
2 medium garlic cloves , minced
16 oz whole canned unsalted tomatoes , drained, chopped
2 cup low sodium vegetable broth
1 tsp ground sage leaves
1 pinch salt (to taste)
1 pinch black pepper (to taste)

1 Sauté beans, onion, celery, and garlic in a pot until vegetables are soft.
2 Place lid on pot, lower heat, and simmer 5 minutes.
3 Mix in tomatoes, broth, and sage and bring to a boil.
4 Lower heat and simmer 20 minutes.
5 Season with salt and pepper.

This sauce is perfect when served with ziti, mostacciolo or rigatoni.