This recipe is great. I modified the ratio just a little to suit me. I added 1/2 onion and 1 clove garlic with the veggies. I used half of the amount of beans and tomatoes and had to add a little extra water. It was too dry for me otherwise. And the pasta took twice as long as the directions stated. I also added half a lb of cooked ground turkey in with the broth. It was a great soup/stew that cooked in under 30mins with simple ingredients.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 324
- Calories from fat: 28%
- Fat: 10.2g
- Saturated fat: 2.3g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.7g
- Protein: 15.2g
- Carbohydrate: 43.7g
- Fiber: 10.4g
- Cholesterol: 6mg
- Iron: 3.1mg
- Sodium: 560mg
- Calcium: 150mg
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.
Red Bean Stew with Pasta Recipe at a Glance
- COURSE: Soups/Stews
- CUISINE: American, New American
- MAIN INGREDIENT: Beans, Pasta
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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