Pasta and Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups cooked lima beans2 cups ditalini pasta2 italian sauage links - hot or mild1/2 white onion sliced1/2 fennel bulb sliced2 whole banana peppers sliced - jarred2 whole roasted red peppers sliced - jarred2 cups spinach3 cups broth - I used broth from beans and sausage
Soak and cook beans according to package instructions. I put mine in the crockpot with a ham bone and enough water to cover. I added salt one they were done. I then used the broth to cook my pasta in.
Cook pasta until just under al dente. Drain and rinse and set aside. If you cooked your pasta in the bean broth, reserve the liquid.
Boil the italian sausage for 20 minutes, remove from water and set aside to cool slightly. Add some of the water to the reserved bean broth.
Once the sausage has cooled slightly, slice about the same size as the vegetables. In a nonstick pan over medium high heat, brown the sausage, then add all other vegetables, except spinach. Cook until onions are lightly translucent but still have crunch. Add spinach and saute until just wilted. Add beans, pasta and vegetable/sausage mixture to the reserved liquid. Enjoy.
Makes 4 3-cup servings or 8 1.5-cup servings. The calorie count listed is for 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VENUSENVY23.
Cook pasta until just under al dente. Drain and rinse and set aside. If you cooked your pasta in the bean broth, reserve the liquid.
Boil the italian sausage for 20 minutes, remove from water and set aside to cool slightly. Add some of the water to the reserved bean broth.
Once the sausage has cooled slightly, slice about the same size as the vegetables. In a nonstick pan over medium high heat, brown the sausage, then add all other vegetables, except spinach. Cook until onions are lightly translucent but still have crunch. Add spinach and saute until just wilted. Add beans, pasta and vegetable/sausage mixture to the reserved liquid. Enjoy.
Makes 4 3-cup servings or 8 1.5-cup servings. The calorie count listed is for 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VENUSENVY23.
Nutritional Info Amount Per Serving
- Calories: 557.1
- Total Fat: 14.3 g
- Cholesterol: 32.5 mg
- Sodium: 409.8 mg
- Total Carbs: 78.8 g
- Dietary Fiber: 15.0 g
- Protein: 25.4 g
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