1 can (15 1/2 ounces) red kidney beans, rinsed & drained

1 can (15 oz each) Italian-style stewed tomatoes

1 jar (4 1/2 oz) sliced mushrooms, drained

1 med. green bell pepper, chopped

1/2 cup onion, chopped

1/2 cup celery, chopped

4 cloves garlic, minced

1 cup water

1 tsp. dried Italian seasoning

6 oz thin spaghetti, broken into halves

Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW for 4 hours or until veggies are tender. Turn to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes or until pasta is tender. Garnish with basil and bell pepper strips, if desired.

Cal per serving: 272 Fat 2 g Dietary fiber: 6 g    4 Points per 1 ½ cups ---- SERVES 8