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.
This stew is under 300 calories per serving and provides nutrients in every bite!
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 660mg
- Total Carbohydrates: 40g
- Protein: 13g