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Pasta Stew Recipe

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This recipe for Pasta Stew is from LFCS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil (EVOO)
1 zucchini, grated using the large holes of a box grater
2 carrots, peeled and grated using the large holes of a box grater
1 onion, chopped
4 ribs celery, chopped
1 bay leaf
Salt and pepper
4 cups vegetable or chicken broth
1 28 ounce can crushed tomatoes
1 15 1/2 ounce can chickpeas
2 jarred roasted red peppers, chopped
1/2 pound whole wheat penne rigate
1/4 cup store-bought pesto
Directions:
Directions:
Heat the 2 tablespoons EVOO, 2 turns of the pan, in a large soup pot over medium-high heat. Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes. Stir in the broth, tomatoes, chickpeas and red peppers; cover the pot and bring it all to a boil.
When the broth begins to boil, remove the lid. Then add the pasta and cook until al dente, 15 to 20 minutes. Turn off the heat, then stir in the pesto. If the stoup gets too thick, stir in a little water to thin it out. Taste the stoup and season with more salt and pepper if you like; discard the bay leaf and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min

 

 

 

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