Heat olive oil in a large Dutch oven over medium heat. Add onion carrot, celery, and garlic. Cook for 8 to 10 minutes or until softened, stirring occasionally.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This stew is under 300 calories per serving and provides nutrients in every bite!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 medium yellow onion, chopped | ||
| 1 medium carrot, peeled and sliced ¼-in. thick | ||
| 2 stalk(s) celery, sliced ¼-in. thick | ||
| 2 clove(s) garlic, minced | ||
| 5 c. Hy-Vee vegetable cooking stock | ||
| 1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed | ||
| 1 (14.5-oz.) can Hy-Vee diced Italian style tomatoes , undrained | ||
| 1 tbsp. fresh rosemary, finely chopped | ||
| 1 tsp. Hy-Vee black pepper, plus additional for garnish | ||
| 1 (8-oz.) pkg. gluten-free chickpea pasta shells | ||
| fresh Parmesan cheese, shaved, for serving | ||
| 1 lemon, zested and juiced, for serving |
Things To Grab
- Large Dutch oven
Directions
Stir in stock, garbanzo beans, undrained tomatoes, rosemary, and 1 teaspoon pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer for 2 to 3 minutes.
Return to a boil. Stir in pasta. Reduce heat; simmer for 9 to 11 minutes or until pasta is al dente.
Ladle stew into serving bowls. Top with Parmesan cheese, lemon zest, a squeeze of lemon juice, and additional black pepper.
Nutrition facts
Servings
270 Calories per serving
1 1/3 cups each
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 660mg
- Total Carbohydrates: 40g
- Protein: 13g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%