Italian vegetable and pasta stew^

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Recipe by: francois-jerome

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cooking Light 9-95 Tomatoes, undrained
Carolyn Shaw 8-95 1 cn (14.5 oz) fat free beef
4 c Water Broth
2 c Chopped onion 3 cl Garlic, chopped
1 1/2 c Quartered small red 1 c Sliced zucchini
Potatoes 1 c Torn spinach
1 c Dried Great Northern or navy 1/2 c Uncooked alphabet or other
Beans sm Pasta
1/2 c Sliced carrots 1 tb Dried rosemary, crushed
1/2 c Quartered mushrooms 1 ts Salt
1/2 c Uncooked pearl barley 1 ts Rubbed sage
1/2 lb Lean boneless round steak, 1/2 ts Pepper
Cut in half inch pieces 1/4 ts Ground nutmeg
1 cn (14.5 oz) pasta style chunky 1/2 c Grated Parmesan cheese

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 1 1/2 cup stew and 1 tablespoon cheese servings.

Per serving: 287 cal., 18.7 g protein, 3.6 g (11%) fat, 45.6 g carb.,
7.3 g fiber, 20 mg chol., 4.5 mg iron, 503 mg sodium, 168 mg calcium.
Submitted By CAROLYN SHAW On 09-07-95