Mushroom Stew

• 1 lb fresh white mushroom (trimmed & sliced)
• 8 fresh roma tomatoes (, chopped)
• 1 medium onion (sliced)
• 4 garlic cloves (crushed)
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup rotini pasta
• 1 (15 ounce) can garbanzo beans (drained)

1. In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
2. Bring to a boil.
3. Reduce heat and simmer, loosely covered, for 20 minutes.
4. Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
5. Season with salt& pepper.
6. In another pan, cook pasta until tender.
7. Drain pasta and add to stew along with beans.
8. Mix gently and serve hot.
9. For Vegetarian use vegetable stock.

fresh white mushroom, roma tomatoes, onion, garlic, red pepper, chicken broth, tomato sauce, salt, black pepper, rotini pasta, garbanzo beans

Taken from www.food.com/recipe/mushroom-stew-19044 (may not work)