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Pasta and Potato Stew

 

14

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

1 large onions
chopped
cup celery
chopped
1 teaspoon olive oil
¼ cup red wine
*
2 cloves garlic
minced
2 cups italian plum (roma) tomatoes
chopped
cup parsley leaves
chopped
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

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

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Comments

Nutrition Facts

Serving Size 761g (26.8 oz)
Amount per Serving
Calories 16912% of calories 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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