Italian Vegetable and Pasta Stew
| Yield: | 10 Servings |
| Categories: | Beef |
| 4 | c | Water |
| 2 | c | Chopped onions |
| 1 1/2 | c | Potatoes; cubed |
| 1 | c | Dried navy beans |
| 1/2 | c | Carrot; sliced |
| 1/2 | c | Fresh mushrooms; quartered |
| 1/2 | c | Pearled barley; uncooked |
| 1/2 | lb | Lean beef; cut in 1/" pieces |
| 14 1/2 | oz | Tomatoes, canned |
| 14 1/4 | oz | Low sodium beef broth |
| 3 | lg | Garlic cloves; crushed |
| 1 | c | Zucchini; sliced |
| 1 | c | Chopped broccoli |
| 1/2 | c | Pasta; alphabet size |
| 1 | tb | Dried tarragon |
| 1 | ts | Salt |
| 1 | ts | Sage; rubbed style |
| 1/2 | ts | Pepper |
| 1/4 | ts | Ground nutmeg |
| 1/2 | c | Grated Parmesan cheese |
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