Ingredients1 h servings 313 cals
- Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
- Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.
Per Serving: 313 calories; 13.1 g fat; 35.2 g carbohydrates; 13.5 g protein; 24 mg cholesterol; 551 mg sodium. Full nutrition
ReviewsRead all reviews 3
its possible i just didnt make it correct ... but we did not like this stew
This was very good! I omitted the macaroni, and took my immersion blender to the stew a tiny bit. Delicious, and you're right the cheese on top was perfect :)