Tuscan Vegetable Stew and Great Northern Beans

By Terri O. and Sharon G. from Converse Elementary School, Converse, Texas.


This dish could be served as a main course or an appetizer.  When I was a child my mom made a vegetable stew.  It brought me comfort.  The Tuscan Vegetable Stew has the same affect.  The stew is very hearty and nutritional.  It is appealing to the eye and leaves your mouth watering.

Nutrition Facts

Serving size: 1

From Fat12.6%
From Saturated Fat5%
From Sugar0%


Ingredient 6 servings 50 servings
Great Northern Beans 1 lb8 lbs
Yellow Onion - cut into 1/2" dice1/2 lb4 lbs
Carrots - peeled and cut into 1/2" dice1/2 lb4 lbs
Celery-Rib, cut inot 1/2" dice1/4 lb2 lbs
Tomatoes, diced 1/2"1/2 lb4 lbs
Medium Zucchini, diced 1/2"3/4 lb6 lbs
Red Bell Pepper,roasted,cleaned and diced 1/2"1/2 lb4 lbs
Garlic Cloves, minced2 Cloves1 head of Garlic Cloves
Whole Wheat Elbow Macoroni1/2 lb2 lbs
Tomato Paste1/4 cup2 cups
Dried Rosemary Leaves1 tsp.1 1/2 Tbs.
Red Wine Vinegar2 tsp. or to taste2 Tbs. or to taste
Olive Oil1 ounce8 ounces
Salt3/4 tsp.2 Tbs.
Ground Black Pepper1/2 tsp. 1 1/2 Tbs.



Soak beans overnight if so desired. Place rinsed beans in a stockpot and cover with water by 2”. Bring to boil and cook, partially covered, until tender. Drain beans retaining the cooking liquid and beans separately.

While beans are cooking, prepare the vegetables. Cook the pasta in salted water to al dente. Drain and rinse in cold water. Set aside.

In a pot large enough to hold all of the ingredients, sauté the carrots, celery and onion in olive oil until just onion is tender. Add the garlic and cook 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the zucchini, red bell peppers and tomato and cook for 2 minutes. Stir in the beans and add enough bean cooking liquid to reach the top of the mixture. Add the dried rosemary and stir to blend well. Simmer for about 10 minutes. The sauce should be thickened. If not, simmer until it reaches desired thickness. If too thick, add more bean liquid. Add the macaroni and cook 1 minute more. Remove from heat and season with salt, pepper and the red wine vinegar.


Additional vegetables can be used such as diced fennel or greens like escarole or kale. Also, grains such as barley or brown rice can be substituted for the pasta. Good accompanied with crusty artisan bread.