Red Bean Stew With Pasta (Pasta Fagioli)

Name: Red Bean Stew With Pasta (Pasta Fagioli)
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 4 1-1/2 cups, 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 1/2 cups sliced fresh mushrooms; 1 cup sliced carrot; 1 1/2 cups water; 1/4 teaspoon black pepper; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 (14 ounce) can less sodium beef broth; 1 cup uncooked penne pasta; 2 tablespoons prepared pesto sauce; 1/4 cup grated fresh parmesan cheese

(2)

Recipe by Bizzy-Bee

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

1

tablespoon olive oil
1 ¹⁄₂

cups sliced fresh mushrooms
1

cup sliced carrot
1 ¹⁄₂

cups water
¹⁄₄

teaspoon black pepper
1

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

(14 1/2 ounce) can diced tomatoes, undrained
1

(14 ounce) can less sodium beef broth
1

cup uncooked penne pasta
2

tablespoons prepared pesto sauce
¹⁄₄

cup 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.

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