Red Bean Stew With Pasta
- 1 tablespoon olive oil
- 1 1/2 cups presliced mushrooms
- 1 cup diced carrot
- 1 1/2 cups water
- 1/4 teaspoon black pepper
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can less-sodium beef broth
- 1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)
- 2 tablespoons commercial pesto
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; saute 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.
olive oil, mushrooms, carrot, water, black pepper, kidney beans, tomatoes, beef broth, ditalini, commercial pesto, parmesan cheese
Taken from www.myrecipes.com/recipe/red-bean-stew-with-pasta (may not work)