Saturday, November 3, 2012

Italian Bean and Pasta Stew

Makes 3 quarts 

1  Tablespoon oil
½  cup  carrots, thinly sliced
1  cup  onion, chopped
½  cup celery, thinly sliced
1  clove garlic, minced
1 (9 oz.) package frozen baby lima beans
½  cup dried lentils
6-7  cups beef broth
1 (14.5 oz.) can diced tomatoes
½  cup uncooked orzo
1  teaspoon Italian seasoning
2  teaspoons sugar

1.  Heat the oil in a 3 quart saucepan over a medium-high heat until hot.
2.  Add in the carrots, onion, celery and garlic; cook and stir for 2-3 minutes or until vegetables are crisp-tender.
3.  Add in the lima beans, lentils, and broth.
4.  Bring the stew up to a boil. 
5.  Reduce the heat and simmer uncovered for 15 minutes.
6.  Stir in the diced tomatoes, orzo, Italian seasoning and sugar.
7.  Return the stew back up to a boil. 
8.  Reduce the heat and simmer for another 15 minutes or until lentils and orzo are tender, stirring occasionally.

No comments:

Post a Comment