Mom's Vegetable Stew
|Water||2 1⁄2 Quart|
|Diced carrot||2 Cup (32 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Sliced onion||1 Cup (16 tbs)|
|Green beans||1 1⁄2 Cup (24 tbs), cut (Fresh Or Frozen)|
|Garlic||4 Clove (20 gm), minced|
|Tomato/0.5 cup canned tomato||1 , chopped|
|Fresh basil/1 tablespoon dried basil||3 Tablespoon, chopped|
|Ground black pepper||To Taste|
|Whole wheat spaghettini/Elbow macaroni||1⁄2 Cup (8 tbs), broken|
|Pimiento-stuffed olives||1 Cup (16 tbs), halved|
|Cooked kidney beans||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Bring water to boil in a large soup kettle; add next eight ingredients.
Lower heat, cover and cook 10 to 15 minutes or until vegetables are just tender.
Stir in salt, spaghetti, and olives.
Cook until spaghetti is just barely tender, stirring occasionally.
Add kidney beans and heat until piping hot.