Slow Cooker Italian Vegetable and Pasta Stew

By MaryEllen

Ingredients

• 4 cups water
• 2 cups chopped onion
• 1 1/2 cups quartered small red potatoes
• 1 cup dried Great Northern or navy beans
• 1/2 cup sliced carrot
• 1/2 cup quartered mushrooms
• 1/2 cup uncooked pearl barley
• 1/2 pound lean, boneless round steak, cut into 1/2-inch pieces
• 1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
• 1 (14 1/4-ounce) can fat-free beef broth
• 3 garlic cloves, chopped
• 1 cup sliced zucchini
• 1 cup torn spinach
• 1/2 cup uncooked alphabet or other small pasta
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• _______________________________________

Preparation

Step 1

Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Makes 8 servings.

. . .
Nutritional Information
Amount per serving
Calories: 287
Calories from fat: 11%
Fat: 3.6g
Saturated fat: 1.6g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.5g
Protein: 18.7g
Carbohydrate: 45.6g
Fiber: 7.3g
Cholesterol: 20mg
Iron: 4.5mg
Sodium: 503mg
Calcium: 168mg