Red Bean & Pasta Stew
with crusty whole grain rolls.
1 1/2 cups sliced fresh mushrooms
1 cup sliced carrots
1 1/2 cups water
1/4 teaspoon black pepper
1 - 15 ounce can kidney beans, rinsed and drained
1 - 14 1/2 ounce can low sodium diced tomatoes, undrained
1 - 14 ounce low sodium beef broth
1 cup uncooked penne pasta
2 tablespoons prepared pesto sauce
1/4 cup grated fresh parmesan cheese
Heat olive oil in
a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4
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.
278 Calories; 8g Fat (25.5% calories from fat); 2g Saturated Fat; 17g
Protein; 37g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 552mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat;
0 Other Carbohydrates.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007