Hearty Pasta Bean Stew

2 cups penne or rotini pasta, cooked until still very al dente
1 large onion, chopped
2 cloves garlic, minced
4 carrots, chopped in 1inch chunks
2 parsnips, chopped in 1 inch chunks (or more carrots if you don’t like parsnips)
1 bell pepper, chopped in big pieces
2 cups frozen corn
Sliced mushrooms
1 large can tomatoes, coarsely chopped
2 cans beans (black, kidney, chickpeas…whatever you like best), rinsed
½ cup broth
1 tablespoon paprika
1 tablespoon soy sauce
Mixed herbs to taste
1 tablespoon corn starch

Cook the pasta.  Saute the onions and garlic until soft.  Add the carrots & parsnips and sauté about 5 minutes, add the rest of the vegetables (you can vary these to what you like or have on hand).  Cook for 5 minutes.  Add tomatoes & juice, broth, paprika, soy sauce, herbs, beans and cooked pasta.  Cook until veggies are tender (about 10-15 minutes.)  Take a bit of the sauce from the stew and mix with cornstarch.  Add this mixture back to the stew and cook for a few more minutes until the sauce thickens.

This is pretty hearty and easier to make than the long list of ingredients implies.


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