Italian Vegetable-and-Pasta Stew

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

September 1995
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