Photo: Randy Mayor
4 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)

Elbow macaroni or other short pasta also will work in this Italian-accented dish. Pesto and Parmesan round out the flavor at the end of the cooking time.

How to Make It

Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 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.

You May Like

Ratings & Reviews

Tiffsta6715's Review

January 06, 2011
This recipe is great. I modified the ratio just a little to suit me. I added 1/2 onion and 1 clove garlic with the veggies. I used half of the amount of beans and tomatoes and had to add a little extra water. It was too dry for me otherwise. And the pasta took twice as long as the directions stated. I also added half a lb of cooked ground turkey in with the broth. It was a great soup/stew that cooked in under 30mins with simple ingredients.