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Italian Vegetable-and-Pasta Stew

Yield 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)

Ingredients

  • 4 cups water
  • 2 cups chopped onion
  • 1 1/2 cups quartered small red potatoes
  • 1 cup dried Great Northern or navy beans
  • 1/2 cup sliced carrot
  • 1/2 cup quartered mushrooms
  • 1/2 cup uncooked pearl barley
  • 1/2 pound lean, boneless round steak, cut into 1/2-inch pieces
  • 1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
  • 1 (14 1/4-ounce) can fat-free beef 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
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese

Nutrition Information

  • calories 287
  • caloriesfromfat 11 %
  • fat 3.6 g
  • satfat 1.6 g
  • monofat 1 g
  • polyfat 0.5 g
  • protein 18.7 g
  • carbohydrate 45.6 g
  • fiber 7.3 g
  • cholesterol 20 mg
  • iron 4.5 mg
  • sodium 503 mg
  • calcium 168 mg

How to Make It

  1. Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese.