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Pasta & Potato Stew

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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cup celery
chopped
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1 teaspoon olive oil
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¼ cup red wine
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2 cloves garlic
minced
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2 cups italian plum (roma) tomatoes
chopped
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cup parsley leaves
chopped
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cup carrots
chopped
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1 cup red skinned potatoes
cooked, diced
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1 cup pasta, elbow macaroni
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2 cups red kidney beans
cooked
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8 cups vegetable stock
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1 tablespoon basil
dried
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½ teaspoon oregano
dried
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1 teaspoon chives
dried
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Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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79 ml celery
chopped
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5 ml olive oil
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59 ml red wine
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2 cloves garlic
minced
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473 ml italian plum (roma) tomatoes
chopped
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79 ml parsley leaves
chopped
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79 ml carrots
chopped
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237 ml red skinned potatoes
cooked, diced
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237 ml pasta, elbow macaroni
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473 ml red kidney beans
cooked
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1.9 l vegetable stock
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15 ml basil
dried
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2.5 ml oregano
dried
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5 ml chives
dried
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Directions

In a large soup pot over medium high heat, sauté onion and celery in oil and red wine until onion is limp but not brown.

Add garlic, tomatoes, parsley and carrots; cook 5 minutes, stirring frequently.

Add remaining ingredients; bring to a boil.

Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes.

Before serving, purée 1 cup of stew in a blender and add back.

Adjust seasonings as needed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 761g (26.8 oz)
Amount per Serving
Calories 16912% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 413mg 17%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 62% Vitamin C 43%
Calcium 14% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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