Red Bean Stew with Pasta

Photo: Randy Mayor
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

March 2005