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Pasta & Potato Stew

Pasta & Potato Stew recipe image
This comforting Pasta & Potato Stew is a wonderful way to use up pantry staples for a filling, nutrient-dense meal. The base of sautéed onions, celery, and carrots creates a deep aromatic flavor, enhanced by a splash of red wine or grape juice. Kidney beans add protein and texture, while the potatoes and macaroni provide satisfying heft. A unique step involves blending a portion of the stew to create a creamy, cohesive sauce without dairy. This vegan dish is perfect for chilly evenings or as a make-ahead meal that tastes even better the next day. Its simple, budget-friendly, and deeply satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 415.4
Description
This comforting Pasta & Potato Stew is a wonderful way to use up pantry staples for a filling, nutrient-dense meal. The base of sautéed onions, celery, and carrots creates a deep aromatic flavor, enhanced by a splash of red wine or grape juice. Kidney beans add protein and texture, while the potatoes and macaroni provide satisfying heft. A unique step involves blending a portion of the stew to create a creamy, cohesive sauce without dairy. This vegan dish is perfect for chilly evenings or as a make-ahead meal that tastes even better the next day. Its simple, budget-friendly, and deeply satisfying.
Ingredients
  • 1 lg Onion, coarsely chopped
  • 1/3 cup Celery, chopped
  • 1 teaspoon Olive oil
  • 1/4 cup Dry red wine or grape juice
  • 2 clove Garlic, minced
  • 2 cup Roma tomatoes, chopped
  • 1/3 cup Fresh parsley, chopped
  • 1/3 cup Carrots, chopped
  • 1 cup Cooked & diced red potatoes
  • 1 cup Macaroni, cooked
  • 2 cup Cooked kidney beans
  • 8 cup Vegetable broth or water
  • 1 tablespoon Basil, dried
  • 1/2 teaspoon Oregano, dried
  • 1 teaspoon Chives, dried
Directions
  1. 1
    Heat olive oil in a large soup pot over medium-high heat.
  2. 2
    Add the chopped onion and celery to the pot.
  3. 3
    Sauté the vegetables until the onion is limp but not browned, adding a splash of broth if they begin to stick.
  4. 4
    Stir in the minced garlic, chopped tomatoes, parsley, and carrots.
  5. 5
    Cook for 5 minutes, stirring frequently, to soften the vegetables slightly.
  6. 6
    Add the cooked potatoes, cooked macaroni, kidney beans, vegetable broth, dried basil, oregano, dried chives, and red wine or grape juice.
  7. 7
    Bring the mixture to a boil.
  8. 8
    Reduce heat to medium and simmer uncovered for 15 minutes, or until all vegetables are tender.
  9. 9
    Carefully remove 1 cup of the stew and transfer it to a blender.
  10. 10
    Puree the stew until smooth.
  11. 11
    Stir the pureed mixture back into the pot to thicken the stew.
  12. 12
    Taste and adjust seasonings with salt and pepper as needed.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 415.4kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 43.4mg2%
Total Carbohydrate 79.2g27%
Dietary Fiber 14.1g57%
Sugars 9.2g
Protein 19.3g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/pasta-potato-stew/