Italian Vegetable-and-Pasta Stew

Name: Italian Vegetable-and-Pasta Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 404 grams fat-free beef broth; 411 grams pasta-style chunky tomatoes, undrained; 118 milliliters sliced carrot; 237 milliliters dried Great Northern or navy beans; 1 Tbsp dried rosemary, crushed; 3 garlic cloves, chopped; 0 teaspoons ground nutmeg; 118 milliliters quartered mushrooms; 473 milliliters chopped onion; 118 milliliters grated Parmesan cheese; 118 milliliters uncooked pearl barley; 1 teaspoons pepper; 355 milliliters quartered small red potatoes; 227 grams lean, boneless round steak, cut into 1/2-inch pieces; 1 teaspoon rubbed sage; 1 teaspoon salt; 237 milliliters torn spinach; 946 milliliters water; 237 milliliters sliced zucchini; 118 milliliters uncooked alphabet or other small pasta

You can never have too many Mediterranean recipes, so give Italian Vegetable-and-Pasta Stew a try. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 253 calories, 18g of protein, and 4g of fat. This recipe serves 8. It works best as a main course, and is done in approximately 45 minutes. It will be a hit at your Autumn event. If you have garlic cloves, beef broth, pearl barley, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours.

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Zucchini