CL Red Bean Stew with Pasta - 7 pts

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CL Red Bean Stew with Pasta - 7 pts

1 tablespoon olive oil

1 1/2 cups presliced mushrooms

1 cup diced carrot

1 1/2 cups water

1/4 teaspoon black pepper

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can less-sodium " beef " broth

1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)

2 tablespoons commercial pesto

1/4 cup (1 ounce) grated fresh Parmesan cheese

 

 

 

Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms

and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients

(through broth). Cover; bring to a boil. Stir in pasta; cook,

uncovered, for 11 minutes or until pasta is done. Stir in pesto;

sprinkle each serving with cheese.

 

Yield: 4 servings (serving size: 1 1/2 cups stew and 1 tablespoon

cheese)

 

CALORIES 324 (28% from fat); FAT 10.2g (sat 2.3g,mono 4.7g,poly 1.7g);

PROTEIN 15.2g; CHOLESTEROL 6mg; CALCIUM 150mg; SODIUM 560mg; FIBER

10.4g; IRON 3.1mg; CARBOHYDRATE 43.7g

 

Source: Cooking Light, MARCH 2005

Formatted by Chupa Babi in MC: 03.22.07

 

Elbow macaroni or other short pasta also will work in this Italian-

accented dish. Pesto and Parmesan round out the flavor at the end of

the cooking time.

 

ChupaNote: converted the pepper into 1 t. red pepper flakes and added

1 cup minced sweet onion (split among 4 bowls) just before serving.

Next time I might leave out the pesto, and just stir in a large

handful of baby spinach before serving (letting it poach in the stew

itself).

 

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