Italian Bean and Pasta Stew

ITALIAN BEAN AND PASTA STEW

Makes 3 quarts 

Ingredients

1  Tablespoon oil

½  cup  carrots, thinly sliced

1  cup  onion, chopped

½  cup celery, thinly sliced

1  clove garlic, minced

1 (9 oz.) package frozen baby lima beans

½  cup dried lentils

6-7  cups beef broth

1 (14.5 oz.) can diced tomatoes

½  cup uncooked orzo

1  teaspoon Italian seasoning

2  teaspoons sugar

Instructions

1.  Heat the oil in a 3 quart saucepan over a medium-high heat until hot.

2.  Add in the carrots, onion, celery and garlic; cook and stir for 2-3 minutes or until vegetables are crisp-tender.

3.  Add in the lima beans, lentils, and broth.

4.  Bring the stew up to a boil. 

5.  Reduce the heat and simmer uncovered for 15 minutes.

6.  Stir in the diced tomatoes, orzo, Italian seasoning and sugar.

7.  Return the stew back up to a boil. 

8.  Reduce the heat and simmer for another 15 minutes or until lentils and orzo are tender, stirring occasionally.