Macaroni Bean Stew Recipe
Ingredients
| Red kidney beans | 1 15 1/2 Ounce, drained | |
| Tomato sauce | 1 8 Ounce | |
| Water | 1 Cup (16 tbs) | |
| 1/2 cup corkscrew macaroni | ||
| Dry red wine | 1/4 Cup (16 tbs) | |
| Carrot | 1 Medium, sliced | |
| 1 2-ounce can mushroom stems and pieces | ||
| Onion | 2 Tablespoon, chopped | |
| 2 tablespoons sliced pimiento stuffed olives | ||
| Sugar | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
In a saucepan combine kidney beans, tomato sauce, water, macaroni, wine, carrot, undrained mushrooms, onion, olives, sugar, and basil.
Cover and simmer about 30 minutes or till carrot and macaroni are tender.
Ladle into soup bowls.
Sprinkle with Parmesan cheese
Cover and simmer about 30 minutes or till carrot and macaroni are tender.
Ladle into soup bowls.
Sprinkle with Parmesan cheese
Chef
