Put about 2 cans of veggie broth in a large pot. We used buillon, which worked just fine. Add one small sliced yellow or spanish onion. Add 1 large can of whole plum tomatoes (ours was w/basil), sauce and all. Using kitchen shears, chop up the tomatoes into smaller pieces. Cut a handful of green beans into one inch pieces and add to the pot along with one pepper (any color is fine), chopped. Add 1 teaspoon of mustard powder, 1-2 tablespoons italian seasoning, 1/2 teaspoon white pepper, salt to taste. We also added a couple of heaping tablespoons of onion confit we had in the fridge to make the flavor richer. Let simmer. One the side, cook one cup of pasta, your choice of shape. We used circles, but orzo, elbows or shells would work. Add a can of garbonzo beans and a can of red kidney beans to the stew mixture, drained and rinsed. Once the pasta is done, you're ready to serve. Spoon some of the finished pasta into the bottom of the bowl and then ladle some of the stew over top. Top off with some fresh parmesam cheese and some chopped basil. We also made some crunchy tortilla by cutting some small corn tortillas into strips and cooking them in a pan with a little oil, finish off with some salt. These crunchy strips add some nice texture. And voila!
(I actually don't know if this photo was from the day we made the stew, but I thought it still fit in visually with the recipe!)
Photograph copyright Molly DeCoudreaux
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