Italian vegetable and pasta stew^

8 servings

Ingredients

Quantity Ingredient
Cooking Light 9-95
Carolyn Shaw 8-95
4 cups Water
2 cups Chopped onion
1½ cup Quartered small red
Potatoes
1 cup Dried Great Northern or navy
Beans
½ cup Sliced carrots
½ cup Quartered mushrooms
½ cup Uncooked pearl barley
½ pounds Lean boneless round steak,
Cut in half inch pieces
1 can (14.5 oz) pasta style chunky
Tomatoes, undrained
1 can (14.5 oz) fat free beef
Broth
3 cloves Garlic, 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 (water through garlic) in slow cooker.

Cover and cook on high 6 hours. Add next 8 ingredients (zucchini through nutmeg); cover and cook on high an additional 30 minutes or until beans are tender. Ladle into soup bowls and sprinkle with cheese. Makes 8 1½ cup stew and 1 tablespoon cheese servings.

Per serving: 287 cal., 18.7 g protein, 3⅗ g (11%) fat, 45⅗ g carb., 7.3 g fiber, 20 mg chol., 4½ mg iron, 503 mg sodium, 168 mg calcium.

Submitted By CAROLYN SHAW On 09-07-95

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