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.
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
How to Make It
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.
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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.
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