Red Bean & Pasta Stew

Red Bean & Pasta Stew
Serve with crusty whole grain rolls.

Servings: 4

• 1 tablespoon olive oil
• 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 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.

Per Serving: 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.