Lillith
12-06-2005, 08:43 AM
Now that it's stew season, I thought I'd post these two recipes for anyone interested. The first one includes meat and is made in the crockpot, the other is meatless and cooks on the stovetop.
CROCKPOT TUSCAN STEW
1 (10-3/4 oz.) can tomato soup
1 (10-3/4 oz.) can low sodium beef broth
1/2 cup red wine
2 lbs. cubed beef for stew
1 (14-1/2 oz. oz.) can diced Italian style tomatoes (or Rotel if you like hot)
3 large carrots, peeled and chopped
1 tsp. Italian seasoning
1 tsp. garlic powder
salt and pepper to taste
32 oz. can cannellini beans, drained and rinsed
1 cup minced fresh parsley or basil
1/2 cup grated Parmesan cheese
Combine first 9 ingredients in slow cooker. Cover and cook on low 8-9 hours. Stir in beans and parsley 20 minutes before serving. Pass cheese at table. Makes 6-8 servings
TUSCAN BEAN AND PASTA STEW
3 cups uncooked pasta (small shells) cooked as pkg. directs
1 - 2 Tblsp. olive oil
2 cups finely chopped onion
1 Tblsp. minced garlic (divided use)
1 tsp. dried thyme
1 tsp. dried rubbed sage
1 1/2 tsp. dried basil
2 (10 oz.) pkgs. frozen chopped spinach, defrosted and drained
2 (14 1/2 oz.) cans low sodium diced tomatoes
2 (15 oz.) cans cannellini beans, drained and rinsed
Salt and pepper to taste
2 or 3 Tblsp. Parmesan cheese plus more for serving at table if desired
2 tsps. red win vinegar, plus more for serving at table if desired
Heat oil over med. heat in Dutch oven. Saute onion and half the garlic until soft. Stir in dried herbs and saute about 10 more minutes. Stir in spinach and tomatoes and remaining garlic. Cover pot, adjust heat and simmer about 10 minutes. Stir in beans, cooked pasta, salt and pepper. When heated through, add Parmesan and vinegar. Serve hot w/extra cheese and vinegar.
CROCKPOT TUSCAN STEW
1 (10-3/4 oz.) can tomato soup
1 (10-3/4 oz.) can low sodium beef broth
1/2 cup red wine
2 lbs. cubed beef for stew
1 (14-1/2 oz. oz.) can diced Italian style tomatoes (or Rotel if you like hot)
3 large carrots, peeled and chopped
1 tsp. Italian seasoning
1 tsp. garlic powder
salt and pepper to taste
32 oz. can cannellini beans, drained and rinsed
1 cup minced fresh parsley or basil
1/2 cup grated Parmesan cheese
Combine first 9 ingredients in slow cooker. Cover and cook on low 8-9 hours. Stir in beans and parsley 20 minutes before serving. Pass cheese at table. Makes 6-8 servings
TUSCAN BEAN AND PASTA STEW
3 cups uncooked pasta (small shells) cooked as pkg. directs
1 - 2 Tblsp. olive oil
2 cups finely chopped onion
1 Tblsp. minced garlic (divided use)
1 tsp. dried thyme
1 tsp. dried rubbed sage
1 1/2 tsp. dried basil
2 (10 oz.) pkgs. frozen chopped spinach, defrosted and drained
2 (14 1/2 oz.) cans low sodium diced tomatoes
2 (15 oz.) cans cannellini beans, drained and rinsed
Salt and pepper to taste
2 or 3 Tblsp. Parmesan cheese plus more for serving at table if desired
2 tsps. red win vinegar, plus more for serving at table if desired
Heat oil over med. heat in Dutch oven. Saute onion and half the garlic until soft. Stir in dried herbs and saute about 10 more minutes. Stir in spinach and tomatoes and remaining garlic. Cover pot, adjust heat and simmer about 10 minutes. Stir in beans, cooked pasta, salt and pepper. When heated through, add Parmesan and vinegar. Serve hot w/extra cheese and vinegar.