Italian vegetable and pasta stew^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9-95 | ||
| Carolyn Shaw 8-95 | ||
| 4 | cups | Water |
| 2 | cups | Chopped onion |
| 1½ | cup | Quartered small red |
| Potatoes | ||
| 1 | cup | Dried Great Northern or navy |
| Beans | ||
| ½ | cup | Sliced carrots |
| ½ | cup | Quartered mushrooms |
| ½ | cup | Uncooked pearl barley |
| ½ | pounds | Lean boneless round steak, |
| Cut in half inch pieces | ||
| 1 | can | (14.5 oz) pasta style chunky |
| Tomatoes, undrained | ||
| 1 | can | (14.5 oz) fat free beef |
| Broth | ||
| 3 | cloves | Garlic, 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 (water through garlic) in slow cooker.
Cover and cook on high 6 hours. Add next 8 ingredients (zucchini through nutmeg); cover and cook on high an additional 30 minutes or until beans are tender. Ladle into soup bowls and sprinkle with cheese. Makes 8 1½ cup stew and 1 tablespoon cheese servings.
Per serving: 287 cal., 18.7 g protein, 3⅗ g (11%) fat, 45⅗ g carb., 7.3 g fiber, 20 mg chol., 4½ mg iron, 503 mg sodium, 168 mg calcium.
Submitted By CAROLYN SHAW On 09-07-95