Red Bean Stew With Pasta (Pasta Fagioli) |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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From Cooking Light Magazine. Simple and delicious. Ingredients:
1 tablespoon olive oil |
1 1/2 cups sliced fresh mushrooms |
1 cup sliced carrot |
1 1/2 cups water |
1/4 teaspoon black pepper |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (14 ounce) can less sodium beef broth |
1 cup uncooked penne pasta |
2 tablespoons prepared pesto sauce |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
2. Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
3. Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
4. Stir in pesto; sprinkle each serving with cheese.
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