Recipe - Italian Bean And Pasta Stew

1 tablespoon Olive or vegetable oil
2 small Carrots; thinly cut or sliced up
1 md Onion; chopped
1 Celery stalk; thinly cut or sliced up
1 Garlic clove; minced
1 pack (9oz.) frozen baby lima
beans
One half cup Dried lentils; sorted,
rinsed
1 cn (14 One half oz.) readytoserve
vegetable broth
1 cup Water
1 cn ( 14.5 oz.) minced tomatoes
with Italian herbs;
undrained
One fourth cup Uncooked orzo or rosamarina;
(riceshaped pasta)

1. Heat oil in large saucepan over mediumhigh heat until hot. Add carrots,
onion, celery and garlic and stir 2 to 3 minutes or until vegetables are
crisptender

2. Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat;
simmer uncovered 15 minutes.

3. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to
15 minutes or until lentils and orzo are tender, stirring occasionally.

4 (1 One half cup) servings

Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium
820 mg. ; protein 13 g.

I seeved this with warm onion focaccia.

Posted to EATLF Digest by Beverly Manning bmann@diamond.jcn1.com on Nov
18, 1998, converted by MM_Buster v2.0l.