Pasta vasule
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | large | Onion; chopped |
| 1 | Garlic clove; minced | |
| 3½ | cup | Beef broth, defatted (low-sodium/reg) divided |
| 1 | large | Carrot; peel & finely chop |
| 1 | large | Celery stalk; finely chopped |
| 1 | can | Italian-style tomatoes |
| (w/juice)(14 1/2 oz) chopped | ||
| 2½ | cup | White kidney beans, cooked drained |
| 8 | ounces | Ham steak, trimmed of all fat, cut in bite-size pcs |
| ½ | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Dried basil leaves |
| ⅛ | teaspoon | Black pepper |
| 3 | ounces | Small elbow pasta |
| (or similar pasta) uncooked ---to serve----- | ||
| 1 | tablespoon | Parmesan cheese per |
| Serving; grated | ||
Directions
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In large, heavy pot, combine oil, onion, garlic, and 3 Tbs broth. Cook over medium heat 5 or 6 mins or until onion is soft. If liquid begins to evaporate, add more broth.
Add remaining broth along with carrot, celery, tomatoes, beans, ham, oregano, basil, and pepper. Cover and simmer 35 to 40 mins, stirring occasionally, until vegetables are tender and flavors are well blended.
Meanwhile, cook pasta according to package directions and drain well in colander. Add pasta to mixture, and simmer an additional 2 or 3 mins.
Serve in soup bowls, and sprinkle individual portions with Parmesan cheese.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 287 Fat (gm) 6.7 Sat. fat (gm) 2⅕ Cholesterol (mg) 37 Sodium (mg) 716 Protein (gm) 21 Carbohydrate (gm) 36 % Calories from fat 21