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Red Bean Stew with Pasta

Photo: Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)
Elbow macaroni or other short pasta also will work in this Italian-accented dish. Pesto and Parmesan round out the flavor at the end of the cooking time.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups presliced mushrooms
  • 1 cup diced carrot
  • 1 1/2 cups water
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can less-sodium beef broth
  • 1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)
  • 2 tablespoons commercial pesto
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 324
  • caloriesfromfat 28 %
  • fat 10.2 g
  • satfat 2.3 g
  • monofat 4.7 g
  • polyfat 1.7 g
  • protein 15.2 g
  • carbohydrate 43.7 g
  • fiber 10.4 g
  • cholesterol 6 mg
  • iron 3.1 mg
  • sodium 560 mg
  • calcium 150 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients (through broth). Cover; bring to a boil. Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with cheese.