Super Seashell Stew

Sep 29 2011 | by ffvhelper | 6 Comments » |
Tags: gluten-free

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Submitted by: Good Friend
Source: Recipes from the Weimar Kitchen

1/4 cup chopped celery
1 clove minced garlic
2/3 cup sliced green pepper
1 chopped onion
1 lb. can of tomatoes
2 cups water
2 tsp. salt
1/2 tsp. oregano
1/4 – 12 tsp. basil
1 1/2 cups small shell macaroni (rice, corn, or sesame for gluten-free option)
1 cup sliced zucchini
1 cup sliced carrots
1/4 cup chopped parsley
1 15 oz. can garbanzo beans (drained)

Steam garlic, pepper, celery and onion in small amount of water until tender. Add tomatoes, water and seasonings. Simmer 30 minutes. Stir in zucchini, carrots, and parsley. Simmer 15 – 20 minutes. Add macaroni shells and chick-peas. Simmer 5 minutes more. Serve and enjoy!

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6 Responses to “Super Seashell Stew”

1. Susan Voisin Says:

   August 6th, 2013 at 6:19 am

   I think you should use cooked macaroni.
2. Arletta Says:

   August 6th, 2013 at 4:22 am

   I was going to ask the same thing as Jimk, more or less. It doesn’t say they are pre-cooked, but, most noodles have to do more than simmer and for longer than 5 minutes.
3. Jimk Says:

   January 5th, 2013 at 3:34 am

   Are the macaroni shells pre-cooked or dry when you add them into the recipe?
4. Linda Says:

   April 3rd, 2012 at 7:11 pm

   This was very good. My whole family loved it and I had it for lunch the next day. I did add more water and used Italian style cut tomatoes. I added an additional can of garanzo beans because we like them. Added more salt too. This will be a staple recipe for us. Thanks
5. Marla Says:

   December 20th, 2011 at 3:18 pm

   Very good! I made this using veggie stock instead of water, white beans instead of garbanzos and increased everything else (except pasta) by double or more. Also added chopped kale, one seeded and diced jalapino, steak seasoning, and a splash of balsalmic (which I would probably leave out next time – made it a bit too tart). Turned our quite spicy, but very tasty. I just used regular shells, which got soggy during reheating. Next time I’ll use a whole grain pasta, which seems to stand up better. Thanks!
6. Susann Says:

   October 2nd, 2011 at 1:25 am

   I also added a vegan veggie stock cube at the end for more flavor.