Pasta & Potato Stew
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow 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 |
|
| ⅓ | cup |
celery
chopped |
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | cup |
red wine
|
*
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
italian plum (roma) tomatoes
chopped |
|
| ⅓ | cup |
parsley leaves
chopped |
|
| ⅓ | cup |
carrots
chopped |
|
| 1 | cup |
red skinned potatoes
cooked, diced |
*
|
| 1 | cup |
pasta, elbow macaroni
|
*
|
| 2 | cups |
red kidney beans
cooked |
|
| 8 | cups |
vegetable stock
|
|
| 1 | tablespoon |
basil
dried |
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
chives
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 79 | ml |
celery
chopped |
|
| 5 | ml |
olive oil
|
|
| 59 | ml |
red wine
|
*
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
italian plum (roma) tomatoes
chopped |
|
| 79 | ml |
parsley leaves
chopped |
|
| 79 | ml |
carrots
chopped |
|
| 237 | ml |
red skinned potatoes
cooked, diced |
*
|
| 237 | ml |
pasta, elbow macaroni
|
*
|
| 473 | ml |
red kidney beans
cooked |
|
| 1.9 | l |
vegetable stock
|
|
| 15 | ml |
basil
dried |
|
| 2.5 | ml |
oregano
dried |
|
| 5 | ml |
chives
dried |
|
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.
