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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I adapted this recipe from one I found in a cooking magazine called Mary Dee's. You could add cooked meat to this if you wanted to, but it is very good as is. When I bring this stew to work for lunch, the garlic guarantees popularity ALL afternoon! Ingredients:
1 lb fresh white mushroom (trimmed & sliced) |
8 fresh roma tomatoes (, chopped) |
1 medium onion (sliced) |
4 garlic cloves (crushed) |
1/2 teaspoon red pepper flakes |
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth |
1 (15 ounce) can tomato sauce |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 cup rotini pasta |
1 (15 ounce) can garbanzo beans (drained) |
Directions:
1. In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
2. Bring to a boil.
3. Reduce heat and simmer, loosely covered, for 20 minutes.
4. Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
5. Season with salt& pepper.
6. In another pan, cook pasta until tender.
7. Drain pasta and add to stew along with beans.
8. Mix gently and serve hot.
9. For Vegetarian use vegetable stock.
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