Red Bean Stew with Pasta

Name: Red Bean Stew with Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 425 grams kidney beans, rinsed and drained; 411 grams diced tomatoes, undrained; 237 milliliters diced carrot; 237 milliliters uncooked ditalini (about 4 ounces short tube-shaped pasta); 397 grams less-sodium beef broth; 355 milliliters presliced mushrooms; 1 Tbsp olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 2 Tbsps commercial pesto; 355 milliliters water

Red Bean Stew with Pasta might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 390 calories, 19g of protein, and 10g of fat each. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper, water, commercial pesto, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat olive oil in a Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add mushrooms and carrot; saut 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.

Ingredients you will need

Mushrooms