Red Bean Stew With Pasta (Pasta Fagioli)

Total Time
26mins
Prep 15 mins
Cook 11 mins

From Cooking Light Magazine. Simple and delicious.

Ingredients Nutrition

Directions

  1. Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
  2. Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
  3. Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
  4. Stir in pesto; sprinkle each serving with cheese.
Most Helpful

5 5

We wanted meat in ours--so I added 1# ground beef and a chopped onion. I was impressed with how GOOD it tasted since I made it at 4 & we ate at 6. Usually this type of soup/stew tastes best a day or 2 later....so I'm waiting to see how wonderful it will be tomorrow for lunch! Thanks!

5 5

Yesterday was a cold and rainy day. My family slept in so long that it seemed too late to make breakfast, but they were headed out to run some errands, so I decided to get them all warmed up with this soup first. What a wonderful surprise! No one could believe it was ready in less than 30 minutes and everyone loved the flavor. I used some baby portabellas, rough-chopped baby carrots and mini-Penne pasta. I didn't have pesto on hand, as I usually make it homemade, so I subbed with about a 1/2 teaspoon of dried basil. This stew was hearty, filling, and tasted delicious! I'll definitely make it again. Thanks for sharing, Bizzy-Bee! Made & enjoyed for the Spring 2012 Pick-A-Chef event.