Inspired by the popular Italian soup (pronounced "Pasta Fa-Zool"), this hearty stew of tomatoes, carrots, onions, celery, beans (white and red), and macaroni (multigrain available) will warm your kitchen and your soul. It's similar in thickness to chili, but with an Italian twist. Cook in a slowcooker or on the stove. Great for a night when you want an easy, nutritious, and filling meal. Ciabatta loaf on the side. (bag, stove or slowcooker)
Hands on time: 0 minutes
Cooking time: stovetop: 45 minutes, slow-cooker low: 4-5 hours, high 2-3 hours. Pressure cooker: allow 45 minutes
Thaw stew, macaroni and bread in refrigerator. Set aside macaroni and bread and add the bean mix to your cooking vessel:
Stovetop: (recommended) Empty bean mix into a large saucepan over medium-high heat. Add 1 Tablespoon of olive oil to the pan. Bring to a boil, stirring occasionally. Reduce heat to low and simmer uncovered for 35-45 mins. Stir occasionally to prevent sticking to pot. Empty the bag of noodles into the stew the last 5-10 minutes of cooking.
Slow Cooker Directions (not reco’d for 2-3 size, unless you have a small slow cooker): Thaw stew, macaroni and rolls completely. Add 1 Tablespoon of olive oil. Cook on low 5-6 hours or high for 2-3 hours, adding the elbow noodles in the last 15 minutes before serving.
Pressure Cooker: Select manual setting. Adjust pressure if it doesn’t default to “high” and set time for 18 mins. When finished cooking, move top knob (using a long-handled wooden spoon or similar) from seal to vent/quick-release. Mix in the noodles, replace lid and set the mix to “warm” for 15 minutes then serve.
Serve with bread and a sprinkle of parmesan cheese on top.
Ingredients: Red and white beans, elbow macaroni pasta, organic reduced sodium beef stock, tomatoes, onions, parsley, carrots, celery, sugar, spices. Contains: wheat.