Vegetarian Stew Recipe
3/4 cup uncooked pasta shells
1/4 cup green bell pepper, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 teaspoon Worcestershire sauce
1 large tomato, coarsely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can vegetable broth
1 (8 ounce) can garbanzo beans, drained
Mix all ingredients in a large saucepan and heat to boiling, stirring occasionally. Reduce heat, cover and simmer about 15 minutes, stirring occasionally until pasta is cooked.
Makes 4 Servings
Serving Size: 12 ounces
Nutrients per serving:
Calories: 192
Total fat: 2 grams
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 881 mg
Carbohydrate: 34 grams
Protein: 11 grams
Dietary fiber: 7 grams
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