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.
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- 1 tablespoon(s) olive oil
- 1 1/2 cup(s) mushrooms sliced
- 1 cup(s) carrots diced
- 1 1/2 cup(s) water
- 1/4 teaspoon(s) black pepper
- 1 can(s) kidney beans (15 oz)
- 1 can(s) diced tomatoes (14.5 oz)
- 1 can(s) less-sodium beef broth (14 oz)
- 1 cup(s) uncooked ditalini
- 2 tablespoon(s) commerical pesto
- 1/4 cup(s) parmesan cheese grated
- Heat oil in a Dutch oven over medium-high heat. Add sliced mushrooms and diced carrot; saute 4 minutes. Stir in 1 1/2 cups of water, black pepper, kidney beans, diced tomatoes, and beef broth. Cover; bring to a boil. Stir in pasta; uncover and cook about 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with Parmesan Cheese.
This recipe is a personal recipe added by downhilldan and has not been tested or endorsed by MyRecipes.
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Red Bean Stew with Pasta Recipe at a Glance
- COURSE: Soups/Stews