Italian Vegetable & Pasta Stew Recipe

Italian Vegetable & Pasta Stew Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
4 cup: Water,
-broth,
2 cup: Chopped onion,
3 each: Garlic cloves, chopped
1 1/2 cup: Quartered small red potatoes,
1 cup: Sliced zucchini,
1 cup: Dried Great northern or,
1 cup: Torn spinach,
-navy beans,
1/2 cup: Uncooked alphabet or other,
1/2 cup: Sliced carrot,
-small pasta,
1/2 cup: Quartered mushrooms,
1 tbsp: Dried rosemary, crushed
1/2 cup: Uncooked pearl barley,
1 tsp: Salt,
1/2 lbs: Lean, boneless round steak,
1 tsp: Rubbed sage,
-cut into 1/2" pieces,
1/2 tsp: Pepper,
1 can: , (14.5-oz.) Pasta-style
1/4 tsp: Ground nutmeg,
-chunky tomatoes, undrained
1/2 cup: Grated Parmesan cheese,
1 can: , (14.5-oz.) Fat-free beef

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: 1-1/2 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


Source from luhu.jp