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Pasta Pepper Gumbo

pasta, soups, vegetables

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large onion; chopped
2 cloves garlic; minced
2 stalks celery; chopped
2 sweet green peppers; chopped
1 teaspoon (each) paprika dried thyme and oregano
1/4 teaspoon (each) salt and pepper
pinch cayenne; optional
1 can (28 oz) tomatoes
2 cups vegetable stock
1 can (19 oz) red kidney beans; drained and rinsed
2 cups rigatoni or rotelle pasta
1/2 cup sliced green onions

In large heavy saucepan, heat oil over medium heat; whisk in flour and cook, whisking often, for about 5 minutes or until caramel colour. Add onion, garlic, celery, green peppers, paprika, thyme, oregano, salt, pepper, and cayenne (if using); cook, stirring occasionally, for 10 minutes or until onion is softened. Stir in tomatoes, stock and 1-1/2 cups water; simmer, uncovered and stirring occasionally, for 20 minutes. Add beans and pasta; cook for 15 minutes or until pasta is tender but firm. Serve garnished with green onions.

Contributor: Canadian Living - April, 1998

Yield: 6 servings

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