Red Bean Stew With Pasta (Pasta Fagioli)
From Cooking Light Magazine. Simple and delicious.
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READY IN: 26mins
SERVES: 4
YIELD: 4 1-1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1 1⁄2cups sliced fresh mushrooms
- 1cup sliced carrot
- 1 1⁄2cups water
- 1⁄4teaspoon black pepper
- 1
- 1
- 1(14 ounce) can less sodium beef broth
- 1cup uncooked penne pasta
- 2tablespoons prepared pesto sauce
- 1⁄4cup grated fresh parmesan cheese
DIRECTIONS
- Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 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.