Recipe for Pasta-and-Potato Stew 
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Yield:
8
Ingredients:
Amount Ingredient
1 lrg onion, coarsely chopped
1/3 cup chopped celery
1 tsp olive oil
1/4 cup dry red wine or grape juice
2 x cloves garlic, minced
2 cup chopped canned Rome tomatoes
1/3 cup chopped fresh parsley
1/3 cup sliced carrots
1 cup cooked and diced red potatoes
1 cup cooked macaroni
2 cup canned or frozen baby Lima beans
8 cup vegetable broth or water
1 tbl dried basil
1/2 tsp dried oregano
Instructions:
Instructions: MAKES 8 SERVINGS. VEGAN

My friends grandmother always made this stew a day ahead of time, but I find it delicious the same evening.

In a large soup pot over medium-high heat saute onion and celery in oil and red wine or grape juice until onion is limp but not brown. (Add water or vegetable broth if onion sticks.) Add garlic, tomatoes, parsley and carrots; cook 5 minutes stirring frequently. Add remaining ingredients; bring to a boil. Reduce heat to medium; cook uncovered until vegetables are soft, about 15 minutes. Before serving, puree 1 cup stew in blender; add back to pot.

Adjust seasonings as needed.

Makes 8 servings.

VARIATION: For a thicker stew, add uncooked diced potatoes and 1/2 cup uncooked macaroni. Cook until potatoes and pasta are tender, about 25 minutes.

Proceed with remaining steps.

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