Italian Bean and Pasta Stew

Italian Bean and Pasta Stew Ingredients

1 tb Olive or vegetable oil	1/2 c Dried lentils; sorted,
2 sm Carrots; thinly sliced	1 cn (14 1/2 oz.) ready-to-serve
1 md Onion; chopped	1 c Water
1 Celery stalk; thinly sliced	1 cn ( 14.5 oz.) diced tomatoes
1 Garlic clove; minced	1/4 c Uncooked orzo or rosamarina;
1 pk (9-oz.) frozen baby lima

Instructions for Italian Bean and Pasta Stew

1. Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender 2. Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes. 3. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally. 4 (1 1/2 cup) servings Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium 820 mg. ; protein 13 g. I seeved this with warm onion focaccia. Posted to EAT-LF Digest by Beverly Manning on Nov 18, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Celery	Garlic	Lentil
Onion	Orzo	Tomato	Vegetable oil

for flavor and categorization

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