Italian Vegetable And Pasta Stew^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Cooking Light 9-95,
Tomatoes, undrained
Carolyn Shaw 8-95,
1 can: , (14.5 oz) fat free beef
4 cup: Water,
Broth,
2 cup: Chopped onion,
3 centiliter: Garlic, chopped
1 1/2 cup: Quartered small red,
1 cup: Sliced zucchini,
Potatoes,
1 cup: Torn spinach,
1 cup: Dried Great Northern or navy,
1/2 cup: Uncooked alphabet or other,
Beans,
sm Pasta,
1/2 cup: Sliced carrots,
1 tbsp: Dried rosemary, crushed
1/2 cup: Quartered mushrooms,
1 tsp: Salt,
1/2 cup: Uncooked pearl barley,
1 tsp: Rubbed sage,
1/2 lbs: Lean boneless round steak,
1/2 tsp: Pepper,
Cut in half inch pieces,
1/4 tsp: Ground nutmeg,
1 can: , (14.5 oz) pasta style chunky
1/2 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 1 1/2 cup stew and 1 tablespoon cheese servings.
Per serving: 287 cal., 18.7 g protein, 3.6 g (11%) fat, 45.6 g carb.,
7.3 g fiber, 20 mg chol., 4.5 mg iron, 503 mg sodium, 168 mg calcium.
Submitted By CAROLYN SHAW On 09-07-95
Source from luhu.jp
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 1 1/2 cup stew and 1 tablespoon cheese servings.
Per serving: 287 cal., 18.7 g protein, 3.6 g (11%) fat, 45.6 g carb.,
7.3 g fiber, 20 mg chol., 4.5 mg iron, 503 mg sodium, 168 mg calcium.
Submitted By CAROLYN SHAW On 09-07-95
Source from luhu.jp