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Pasta and potato stew
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| Artist: |
_ |
| Categories: |
Entrees, Pastas & Noodles, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Onion, coarsely chopped | | 1/3
| cup | Celery, chopped | | 1
| tsp | Olive oil | | 1/4
| cup | Dry red wine or grape juice | | 2
| cl | Garlic, minced | | 2
| cup | Roma tomatoes, chopped | | 1/3
| cup | Fresh parsley, chopped | | 1/3
| cup | Carrots, chopped | | 1
| cup | Cooked & diced red potatoes | | 1
| cup | Macaroni, cooked | | 2
| cup | Cooked kidney beans | | 8
| cup | Vegetable broth or water | | 1
| tbsp | Basil, dried | | 1/2
| tsp | Oregano, dried | | 1
| tsp | Chives, dried |
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Procedures:
| 1 | In a large soup pot over medium high heat, saute onion and celery in oil and red wine until onion is limp but not brown. | | 2 | (add some of the stock if onion starts to stick) add garlic, tomatoes, parsley and carrots; cook 5 minutes, stirring frequently. | | 3 | Add remaining ingredients; bring to a boil. | | 4 | Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes. | | 5 | Before serving, puree 1 cup of stew in a blender and add back. | | 6 | Adjust seasonings as needed. | | 7 | Variation: for a thicker stew, use uncooked diced potatoes and macaroni. | | 8 | Cook until potatoes and pasta are tender, about 25 minutes instead of the original 1Proceed with remaining steps. |
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