Italian vegetable & pasta stew

8 servings

Ingredients

Quantity Ingredient
4 cups Water
2 cups Chopped onion
1½ cup Quartered small red potatoes
1 cup Dried Great northern or navy beans
½ cup Sliced carrot
½ cup Quartered mushrooms
½ cup Uncooked pearl barley
½ pounds Lean, boneless round steak; cut into 1/2\" pieces
1 can (14.5-oz.) Pasta-style chunky tomatoes; undrained
1 can (14.5-oz.) Fat-free beef broth
3 eaches Garlic cloves; chopped
1 cup Sliced zucchini
1 cup Torn spinach
½ cup Uncooked alphabet or other small pasta
1 tablespoon Dried rosemary; crushed
1 teaspoon Salt
1 teaspoon Rubbed sage
½ teaspoon Pepper
¼ teaspoon Ground nutmeg
½ cup Grated Parmesan cheese

Directions

Combine first 11 ingredients in a large electric slow cooker. Cover with lid and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender.

Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings (serving size: 1-½ cups stew and 1 tablespoon cheese.) CALORIES 287 (11% FROM FAT); PROTEIN 18.7g; FAT 3.6g (sat 1.6g, mono 1g, poly 0.5g); CARB 45.6g; FIBER 7.3g; CHOL 20mg; IRON 4.5mg; SODIUM 503mg; CALC 168mg

Source COOKING LIGHT magazine, 9/95.

MealMaster format by iRis gRayson.

Submitted By IRIS GRAYSON On 08-30-95

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