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Macaroni Bean Stew

Veggie.Lover's picture
Ingredients
  Canned red kidney beans 15 1⁄2 Ounce, drained (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Corkscrew macaroni 1⁄2 Cup (8 tbs)
  Dry red wine 1⁄4 Cup (4 tbs)
  Carrot 1 Medium, sliced
  Canned mushroom stems and pieces 2 Ounce (1 Can)
  Chopped onion 2 Tablespoon
  Sliced pimiento stuffed olives 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

In a saucepan combine kidney beans, tomato sauce, water, macaroni, wine, carrot, undrained mushrooms, onion, olives, sugar, and basil.
Cover and simmer about 30 minutes or till carrot and macaroni are tender.
Ladle into soup bowls.
Sprinkle with Parmesan cheese

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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4.158825
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 244 Calories from Fat 34

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 1.5 g7.3%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 588.9 mg24.5%

Total Carbohydrates 39 g12.9%

Dietary Fiber 8.9 g35.7%

Sugars 7.9 g

Protein 12 g24.3%

Vitamin A 58.8% Vitamin C 17.5%

Calcium 14.3% Iron 13.9%

*Based on a 2000 Calorie diet

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Macaroni Bean Stew Recipe