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Photo: Randy Mayor Photo by: Photo: Randy Mayor

Red Bean Stew with Pasta

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.

Cooking Light MARCH 2005

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

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.

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
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Red Bean Stew with Pasta recipe

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