Red Bean Stew with Pasta

Red Bean Stew with Pasta
Photo by Randy Mayor

Ingredients

  • 1 ½ cups presliced mushrooms
  • 2 tablespoons commercial pesto
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 tablespoon olive oil
  • 1 cup diced carrot
  • + 4 more ingredients
    • ¼ teaspoon black pepper
    • 1 (15-ounce) can kidney beans, rinsed and drained
    • 1 (14-ounce) can less-sodium beef broth
    • 1 ½ cups water

Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 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.

View full recipe at My Recipes

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