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italian-pasta-stew recipe

Date: Tue, 12 Sep 1995 10:34:56 -0700
 From: Judy.Mingram@West.Sun.COM (Judy Mingram - SunSelect)
 I got this recipe from Cooking Light magazine's latest issue, page
 158.  The only change I made is that I deleted the 1/2 pound round
 steak.  It came out great and really is a great, one-dish meal, with
 barley, beans and veggies.  I also substituted some of the stuff for
 what I had on hand, increased the spices, and it was still great.  It
 has a lot of ingredients but is much easier and less time consuming
 than it looks.
 Italian Vegetable-and-Pasta Stew
 4 cups water
 2 cups chopped onion
 1 1/2 cups quartered small potatoes (I used baking potatoes)
 1 cup dried Great Northern or Navy Beans (I used kidney beans)
 1/2 cup sliced carrot
 1/2 cup quartered mushrooms
 1/2 cup uncooked pearl barley
 1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
 1 (14.25-ounce) can fat-free veggie broth
 3 garlic cloves chopped
 1 cup sliced zucchini
 1 cup torn spinach
 1/2 cup uncooked alphabet or other small pasta
 1 tablespoon dried rosemary, crushed (I used a large stem of fresh)
 1 teaspoon salt (optional)
 1 teaspoon rubbed sage
 1/2 teaspoon pepper
 1/4 teaspoon ground nutmeg
 Combine first 11 ingredients in a large electric slow cooker.  Cover
 with lid, cook on high-heat setting for 6 hours.  Add zucchini and next
 7 ingredients (zucchini through nutmeg) cover and cook on high-heat
 setting for an additional 30 minutes or until beans are tender.
 kwvegan vegan