Options

Format:
Include:
PRINT
See more
Community Recipe
from [downhilldan]
Red Bean Stew with Pasta

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.

  • Yield: 4 servings ( Serving Size: 1 1/2 cups )

Ingredients

  • 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

Preparation

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.

Go to Full Version of

Red Bean Stew with Pasta Recipe

advertisement