PEASANT PASTA STEW
When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.
BEEF STEW WITH PASTA
I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings (5 quarts).
Number Of Ingredients 16
Steps:
- In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
TINY PASTA STEW
Provided by Mollie Katzen
Categories Soup/Stew Pasta Vegetable Stew Vegetarian Kid-Friendly Quick & Easy Back to School Tofu Corn Zucchini Spring Healthy Small Plates
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Bring the bouillon to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.
- Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons.
VEGETABLE AND PASTA STEW
Provided by Jacques Pepin
Categories dinner, weekday, pastas, main course
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- To prepare the vegetables, heat the olive oil in a large skillet. When hot, add the eggplant and cook it over medium to high heat for about 5 minutes, until it is brown on all sides. (It will absorb most of the oil.)
- Add the red onion, scallions, red pepper and cauliflower to the skillet. Cover and cook over medium heat for about 5 minutes. Add the zucchini and cook for 2 minutes more, covered. Add the salt and pepper, toss until well mixed and set aside.
- Meanwhile, prepare the pasta: bring water to a boil in a large pot. Add the pasta and cook for 12 to 15 minutes, depending on the size and type of pasta you are using and how you like it cooked.
- Drain the pasta, reserving 1/2 cup of the cooking water. Put this water in a large serving bowl and mix it with the cheese, olive oil, salt and pepper. Add the pasta and toss it with the cheese mixture.
- Stir in the reserved vegetables and serve immediately with extra Parmesan cheese, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 436 milligrams, Sugar 8 grams
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COMFORTING LENTIL TOMATO PASTA STEW | THE FULL HELPING
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4.5/5 (20)Category Main, Soup, StewCuisine ItalianTotal Time 40 mins
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté the vegetables for 6-7 minutes, stirring often, or until the vegetables are clear and soft. Add the garlic and tomato paste to the pot. Continue sautéing the ingredients for another minute, till the garlic is fragrant.
- Add the lentils, pasta, tomatoes, broth, water, and oregano to the pot. Bring everything to a boil. Reduce the heat to low. Cover and simmer the stew for 15 minutes.
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- Taste the stew. Add additional salt and freshly ground black pepper to taste, as well as some extra water to loosen the stew up if you like. Divide the stew into bowls and top with cashew Parmesan or fresh chopped parsley leaves, if desired.
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