Red Bean Stew with Pasta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 tablespoon(s) olive oil

1 1/2 cup(s) mushrooms sliced

1 cup(s) carrots diced

1 1/2 cup(s) water

1/4 teaspoon(s) black pepper

1 can(s) kidney beans (15 oz)

1 can(s) diced tomatoes (14.5 oz)

1 can(s) less-sodium beef broth (14 oz)

1 cup(s) uncooked ditalini

2 tablespoon(s) commerical pesto

1/4 cup(s) parmesan cheese grated

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add sliced mushrooms and diced carrot; saute 4 minutes. Stir in 1 1/2 cups of water, black pepper, kidney beans, diced tomatoes, and beef broth. Cover; bring to a boil. Stir in pasta; uncover and cook about 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with Parmesan Cheese.

By RecipeOfHealth.com