Italian vegetable & pasta stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 2 | cups | Chopped onion |
| 1½ | cup | Quartered small red potatoes |
| 1 | cup | Dried Great northern or navy beans |
| ½ | cup | Sliced carrot |
| ½ | cup | Quartered mushrooms |
| ½ | cup | Uncooked pearl barley |
| ½ | pounds | Lean, boneless round steak; cut into 1/2\" pieces |
| 1 | can | (14.5-oz.) Pasta-style chunky tomatoes; undrained |
| 1 | can | (14.5-oz.) Fat-free beef broth |
| 3 | eaches | Garlic cloves; chopped |
| 1 | cup | Sliced zucchini |
| 1 | cup | Torn spinach |
| ½ | cup | Uncooked alphabet or other small pasta |
| 1 | tablespoon | Dried rosemary; crushed |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Rubbed sage |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Grated Parmesan cheese |
Directions
Combine first 11 ingredients in a large electric slow cooker. Cover with lid and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender.
Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings (serving size: 1-½ cups stew and 1 tablespoon cheese.) CALORIES 287 (11% FROM FAT); PROTEIN 18.7g; FAT 3.6g (sat 1.6g, mono 1g, poly 0.5g); CARB 45.6g; FIBER 7.3g; CHOL 20mg; IRON 4.5mg; SODIUM 503mg; CALC 168mg
Source COOKING LIGHT magazine, 9/95.
MealMaster format by iRis gRayson.
Submitted By IRIS GRAYSON On 08-30-95