Southern Italian Stew
- Number of Servings: 4
Ingredients
2 tsp olive oil1 onion, chopped2 garlic cloves, minced1 tomato, chopped1 32 oz carton low sodium vegetable broth2 cups water2 red potatoes, scrubbed and cut into 1" chunks1 cup tubetti or elbow macaroni1/2 lb green beans, trimmed and cut into 1" pieces1 15oz. can red kidney beans, rinsed and drained1 6 oz. bag baby spinach1/4 cup grated Pamesan cheeseIf you are pressed for time or fresh green beans aren't available, use a 10 oz package of frozen cut green beans.
Heat oil in dutch oven over medium high heat. Add onion and garlic; cook, stirring until softened, about 3 min. Add tomato and cook, stirring until stoftened, about 2 min.
Stir in broth, water potatoes and pasta, bring to boil. Reduce heat and simmer,covered, ntil potatoes and pasta are alost tender, about 7 min. Add green beans and return to boil. Reduce heat and simmer, covered until green beans are crisp-tender, about 5 min. longer.
Stir in kidney bean and spinach. Cook, stirring occasionally, until heated through and spinach is wilted, about 2 min. Serve sprinkled w/cheese
Serving Size: Makes 4 - 2 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISSBB67.
Stir in broth, water potatoes and pasta, bring to boil. Reduce heat and simmer,covered, ntil potatoes and pasta are alost tender, about 7 min. Add green beans and return to boil. Reduce heat and simmer, covered until green beans are crisp-tender, about 5 min. longer.
Stir in kidney bean and spinach. Cook, stirring occasionally, until heated through and spinach is wilted, about 2 min. Serve sprinkled w/cheese
Serving Size: Makes 4 - 2 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISSBB67.
Nutritional Info Amount Per Serving
- Calories: 357.9
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 428.4 mg
- Total Carbs: 68.4 g
- Dietary Fiber: 11.2 g
- Protein: 14.5 g
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