Italian Stew
This is a quick recipe that can be easily expanded for any number of people.
The recipe given here serves two people a light, but filling meal. It makes
use of canned soup and leftover meat.
Ingredients:
- Progresso Minestrone soup (other brands may work but Progresso seems to
be the thickest and best tasting)
- Leftover meat (cooked chicken is an excellent choice)
- Handful of small pasta stars or other small pasta
- Parmesan cheese for seasoning
Directions:
- Empty can of soup into a pan. Add about half can of water and/or wine (or
mixture).
- Dice leftover meat and add to soup.
- Add pasta stars. The mixture should be nice and thick.
- Heat and stir until boiling. The stirring is very important as the added
pasta is likely to stick to the pan if you don't keep stirring.
- Let simmer about 10 minutes until pasta is fully cooked.
- Ladle into soup bowls. Serve with Parmesan cheese.
Lower Fat:
- Just don't sprinkle the end product with Parmedan cheese and you're set
for a very low fat and high fiber meal with this "stew." The soup
base is about 15% fat calories and you add a few percentage points with the
chicken or turkey you add.
Notes:
- A serving of fresh fruit as a dessert goes well with this meal.
- Any meat can be used in this meal but I find leftovers from a
roasted chicken are an excellent addition. I'll often freeze leftovers
in individual packages just for such use.
- While I have not tried it, this should also make a useful liquid meal if
the finished stew is placed into a blender set to liquefy. Unlike some other
meals that would change taste on liquefaction, this stew should retain its
basic flavor.
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Tom Simondi, All Rights Reserved
