Vegetable Stew With Pasta Recipes

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.

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.

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.

Steps:

• Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
• Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
• Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Divide vegetable stew amongst 4 plates and top each with a fried egg.

Steps:

• In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

Steps:

• 1. Heat a large sauce pan over medium heat. Add oil and garlic when you smell the garlic add all the vegetables and stir. Continue cooking the vegetables until they begin to soften.
• 2. Add tomato, pepper, basil, oregano, red pepper flakes and a 1/4 teaspoon salt. Bring to a boil lower heat and simmer till vegetables are cooked. If the stew is thick add more water. Serve over Bow Tie , Shells or Fusilli pasta. Top with Parmesan Cheese
• 3. This stew has a thin consistency. This stew improves with age so making a day ahead or early in the day and letting it sit makes it better.