Red Bean Stew With Pasta (Pasta Fagioli)

“From Cooking Light Magazine. Simple and delicious.”
READY IN:
26mins
SERVES:
4
YIELD:
4 1-1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
  2. Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
  3. Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
  4. Stir in pesto; sprinkle each serving with cheese.

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