Recipe: Italian Bean and Pasta Stew

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Yield: 1 Servings

      1 tb Olive or vegetable oil
      2 sm Carrots; thinly sliced
      1 md Onion; chopped
      1    Celery stalk; thinly sliced
      1    Garlic clove; minced
      1 pk (9-oz.) frozen baby lima
           -- beans
    1/2 c  Dried lentils; sorted,
           -- rinsed
      1 cn (14 1/2 oz.) ready-to-serve
           -- vegetable broth
      1 c  Water
      1 cn ( 14.5 oz.) diced tomatoes
           -- with Italian herbs;
           -- undrained
    1/4 c  Uncooked orzo or rosamarina;
           -- (rice-shaped pasta)

Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender
Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes.
Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally.

4 (1 1/2 cup) servings

Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium 820 mg. ; protein 13 g.

I seeved this with warm onion focaccia.

Posted to EAT-LF Digest by Beverly Manning <bmann@diamond.jcn1.com> on Nov 18, 1998, converted by MM_Buster v2.0l.

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