Italian bean and pasta stew

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive or vegetable oil
2 smalls Carrots; thinly sliced
1 medium Onion; chopped
1 \N Celery stalk; thinly sliced
1 \N Garlic clove; minced
1 pack (9-oz.) frozen baby lima beans
½ cup Dried lentils; sorted, rinsed
1 can (14 1/2 oz.) ready-to-serve vegetable broth
1 cup Water
1 can ( 14.5 oz.) diced tomatoes with Italian herbs; undrained
¼ cup Uncooked orzo or rosamarina; (rice-shaped pasta)

1. Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender

2. Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes.

3. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally.

4 (1½ cup) servings

Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium 820 mg. ; protein 13 g.

I seeved this with warm onion focaccia.

Posted to EAT-LF Digest by Beverly Manning <bmann@...> on Nov 18, 1998, converted by MM_Buster v2.0l.

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