Pasta & potato stew
Yield: 8 Servings
Ingredients:
- 1 lg Onion coarsely chopped
- 1/3 c Celery chopped
- 1 ts Olive oil
- 1/4 c Dry red wine or grape juice
- 2 cl Garlic minced
- 2 c Roma tomatoes chopped
- 1/3 c Fresh parsley chopped
- 1/3 c Carrots chopped
- 1 c Cooked & diced red potatoes
- 1 c Macaroni cooked
- 2 c Cooked kidney beans
- 8 c Vegetable broth or water
- 1 tb Basil dried
- 1/2 ts Oregano dried
- 1 ts Chives
Instructions:
dried In a large soup pot over medium high heat saute onion and celery in oil and red wine until onion is limp but not brown. (add some of the stock if onion starts to stick) Add garlic tomatoes parsley and carrots; cook 5 minutes stirring frequently. Add remaining ingredients; bring to a boil. Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes. Before serving puree 1 cup of stew in a blender and add back. Adjust seasonings as needed. Variation: For a thicker stew use uncooked diced potatoes and macaroni. Cook until potatoes and pasta are tender about 25 minutes instead of the original 15. Proceed with remaining steps. Source: The Vegetarian Times Magazine Jan 96
