Two Bean and Tomato Stew With Orzo |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Made from ingredients you likely already have on hand, it's super-quick and healthy. If you buy parmiggiano reggiano - NEVER throw out the rind. Stick it in your freezer and add to stews or soups for an easy flavour boost without adding many calories. I pulled this from a local paper a couple of years ago and have left it on the side of my fridge for frequent reference! The cheese rind is my addition - you could also start the stew with diced bacon if you felt like it. Because of the pasta, I find I have to add some water or chicken stock when heating leftovers to thin it out a tiny bit. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 (28 ounce) can diced tomatoes |
1 (19 ounce) can white kidney beans |
1 (19 ounce) can pinto beans |
2 cups chicken stock |
1 rind parmesan cheese |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon black pepper |
1/2 cup orzo pasta or 1/2 cup any small shell pasta |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook for 3 minutes.
3. Add garlic during the last minute or so.
4. Add the tomatoes with their juice, the beans (rinsed and drained), the stock, cheese rind, dried herbs and pepper.
5. Reduce the heat, cover and simmer for 20 minutes.
6. Add pasta, return to a boil, then reduce the heat again and simmer until the pasta is cooked to your liking.
7. Serve garnished with parmesan (and parsley, if you feel like it).
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