Italian bean and pasta stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or vegetable oil |
| 2 | smalls | Carrots; thinly sliced |
| 1 | medium | Onion; chopped |
| 1 | Celery stalk; thinly sliced | |
| 1 | Garlic clove; minced | |
| 1 | pack | (9-oz.) frozen baby lima beans |
| ½ | cup | Dried lentils; sorted, rinsed |
| 1 | can | (14 1/2 oz.) ready-to-serve vegetable broth |
| 1 | cup | Water |
| 1 | can | ( 14.5 oz.) diced tomatoes with Italian herbs; undrained |
| ¼ | cup | Uncooked orzo or rosamarina; (rice-shaped pasta) |
Directions
1. Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender
2. Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes.
3. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally.
4 (1½ cup) servings
Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium 820 mg. ; protein 13 g.
I seeved this with warm onion focaccia.
Posted to EAT-LF Digest by Beverly Manning <bmann@...> on Nov 18, 1998, converted by MM_Buster v2.0l.
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