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Title: Italian Vegetable & Pasta Stew
Categories: Crockpot Entree Lowfat
Yield: 8 Servings
| 4 | c | Water |
| 2 | c | Chopped onion |
| 1 1/2 | c | Quartered small red potatoes |
| 1 | c | Dried Great northern or navy beans |
| 1/2 | c | Sliced carrot |
| 1/2 | c | Quartered mushrooms |
| 1/2 | c | Uncooked pearl barley |
| 1/2 | lb | Lean, boneless round steak; cut into 1/2" pieces |
| 1 | cn | (14.5-oz.) Pasta-style chunky tomatoes; undrained |
| 1 | cn | (14.5-oz.) Fat-free beef broth |
| 3 | Garlic cloves; chopped | |
| 1 | c | Sliced zucchini |
| 1 | c | Torn spinach |
| 1/2 | c | Uncooked alphabet or other small pasta |
| 1 | tb | Dried rosemary; crushed |
| 1 | ts | Salt |
| 1 | ts | Rubbed sage |
| 1/2 | ts | Pepper |
| 1/4 | ts | Ground nutmeg |
| 1/2 | c | Grated Parmesan cheese |
Combine first 11 ingredients in a large electric slow cooker. Cover with lid and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings (serving size: 1-1/2 cups stew and 1 tablespoon cheese.)
CALORIES 287 (11% FROM FAT); PROTEIN 18.7g; FAT 3.6g (sat 1.6g, mono 1g, poly 0.5g); CARB 45.6g; FIBER 7.3g; CHOL 20mg; IRON 4.5mg; SODIUM 503mg; CALC 168mg
Source COOKING LIGHT magazine, 9/95.
MealMaster format by iRis gRayson.
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