Recipe for Italian Bean, Vegetable, and Pasta Stew

Prep Instructions

  • Yield: 8 (1 cup) servings
  • Prep Time: 20 minutes
  • Cooking Time: 25 minutes
  • Total Time: 45 minutes

Recipe Ingredients

1 1/2 tablespoons olive oil, 1/2 cup butternut squash, chopped, 1/2 cup celery, diced, 2 cups northern beans, drained and rinsed, 1/2 cup yellow onion, diced, 1 1/2 cups fresh tomatoes, diced, 1 teaspoon fresh garlic, minced, 2 1/2 cups low sodium vegetable broth, 1/3 cup carrots, diced, 1/4 cup green onion, chopped, 1 bay leaf, 3/4 cup green beans, snipped and cut 1 inch long, 1/8 teaspoon black pepper, 3/4 cup zucchini squash, chopped, 3/4 cup potato, chopped, 1/4 cup fresh basil, shredded, 1/2 cup dry pasta shells

Cooking Instructions

Follow the prep technique next to each ingredient. In a medium size stock pot add olive oil and sauté the celery, onions, carrots, garlic and bay leaf. Fold in the potatoes, butternut squash, green beans, pasta, northern beans and tomatoes with the vegetable broth. Bring the soup to a gentle boil, cover and lower the heat to a low simmer, cook for 15 minutes. Add the rest of the ingredients and simmer until squash is tender but firm.

Category Tags

Cholesterol-free, Diabetes-friendly, High fiber, Low carbohydrate / low sugar, Low fat / low saturated fat, Peanut-free, Soups and Stews, Tree nut-free, Vegan, Vegetarian

Nutritional Data

  • Calories: 135.47
  • Fat: 3.32 grams
  • Saturated Fat: 0.41 gram
  • Cholesterol: 0 milligram
  • Sodium: 154.91 milligrams
  • Carbohydrates: 22.39 grams
  • Fiber: 5.99 grams
  • Sugars: 4.56 grams
  • Protein: 4.53 grams

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