Shelly's Recipe

PASTA AND BEAN STEW

Category: Stews

1 tbsp olive oil
2 large garlic cloves, minced
2 cup fresh mushrooms, halved
1 cup sliced carrots
2 1/4 cup water
1/3 cup dry sherry
2 packets low-sodium beef flavored broth and seasoning mix
1 1/3 cup uncooked small pasta shells
1/4 cup minced fresh parsley
1 tbsp minced fresh basil
1 tsp grated lemon peel
3/4 tsp dried tarragon
1/2 tsp dried oregano
1/8 tsp ground black pepper
Dash red pepper flakes (optional)
8 oz frozen small onions
1 1/4 cup canned chick-peas (garbonza beans), rinsed & drained
1 1/4 cup frozen tiny sweet peas
2 tbsp freshly grated Parmesan and salt (optional)

Heat oil in a medium-size saucepan over medium-high heat. Add garlic and cook, stirring, 30 seconds. Add mushrooms and carrots and cook, stirring, about 3 minutes or until mushrooms begin to soften. Add water, sherry and broth/seasoning mix. Bring to a boil.

Stir in pasta and seasonings. Reduce heat, cover and simmer 10 minutes. Add onions, cover and simmer 5 minutes. Add chick-peas and sweet peas, Cover and simmer 10 more minutes or until vegetables are tender. Add salt and Parmesan, if desired. Serves 4.

This is a flexible dish that will go as well with a flavorful white as with a light red.