This hearty pasta and bean stew is sure to become a favorite for cool-weather meals
- 2 large carrots about 8 oz./230 g total, chopped
- 1 large onion about 8 oz./230 g, coarsely chopped
- About 3 1/1 cups 830ml vegetables broth
- 1 can about 15 oz./425 g tomatoes
- 1 can about 15 oz./425 g pinto beans; or 2 cups cooked (about 1 cup/190g dried) pinto beans
- 1 can about 15 oz./425 g kidney beans; or 2 cups coked (about 1 cup/185 g dried) kidney beans
- 3 tablespoons chili powder
- 8 ounces/230 g about 2 cups dried elbow macaroni
- About 1/2 cup 120 g plain nonfat yogurt
- Salt and crushed red pepper flakes
Elaboración paso a paso
- Combine carrots, onion, and 1/4 cup (60 ml) water in a 4- to 5-quart (3.8- to 5-liter) pan. Cook over medium-high heat, stirring often, until liquid has evaporated and vegetables begin to brown (about 10 minutes).
- Add 3 1/2 cups (830 ml) of the broth and tomatoes and their liquid; break up tomatoes with a spoon. Stir in pinto and kidney beans and their liquid (if using home cooked beans, add 1 cup/240 ml more broth smoothly blended with 1 teaspoon cornstarch). Add chili powder, stirring to loosen browne bits. Bring to a boil. Stir in pasta and boil gently just until pasta is tender to bite (8 to 10 minutes). If mixture is too thick, add broth, if too thin, continue to simmer untile mixture is of desired consistency.
- Ladle into bowls. Offer yogurt, salt and red pepper flakes to add to taste. Makes 4 to 6 servings.