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Submitted by Carrie
2 cups penne or rotini pasta, cooked until still very al dente
1 large onion, chopped
2 cloves garlic, minced
4 carrots, chopped in 1 inch chunks
2 parsnips, chopped in 1 inch chunks (or more carrots if you don’t like parsnips)
1 bell pepper, chopped in big pieces
sliced mushrooms
1 large can tomatoes, coarsley chopped
2 can beans (black, kidney, chickpeas…whatever you like best), rinsed
1/2 cup broth
1 tablespoon paprika
1 tablespoon soy sauce
mixed herbs to taste
1 tablespoon cornstarch
Cook the pasta. Saute the onions and garlic until soft. Add the carrots & parsnips and saute about 5 minutes, add the rest of the vegetable (you can vary these to what you like or have on hand). Cook for 5 minutes. Add tomatoes & juice, broth, paprika, soy sauce, herbs, beans and cooked pasta. Cook until veggies are tender (about 10-15 minutes.) Take a bit of the sauce from the stew and mix with cornstarch. Add this mixture back to the stew and cook for a few more minutes until the sauce thickens.
This is pretty hearty and easier to make than the long list of ingredients implies.
December 8th, 2011 at 4:36 am
I tweaked this recipe so that it can be put in a slow cooker and it turned out great. It makes 10 servings at 280 calories each. Here are the changes that I made:
Roast diced mushrooms, carrots, green pepper, onion, and garlic for 40 minutes at 350 degrees.
Use a 20 oz. bag of 16 bean soup mix instead of canned beans. Soak beans according to directions.
Combine ingredients in a slow cooker with tomatoes and 4 cups of vegetable broth instead of 1/2 cup in the original recipe.
Instead of soy sauce and paprika, add pepper, oregano flakes, and a Tuscan blend of spices to taste.
Cook covered on high for 4.5 hours in slow cooker until beans are tender.
Cook 12 oz. instead of 2 cups of noodles and stir in.
No need for cornstarch. Stew will be nice and thick.