Vegetable Stew

This is one of my favorites as a side dish with anything anytime, but it's also a one-pot supper if you want. It's certainly hearty enough. This will get thicker if you cook it a little longer, or if you make it a day ahead and reheat it.

Serves: 8

Cooking Time: 1 hr

Ingredients

• 1 package (16 ounces) frozen chopped broccoli, partially thawed
• 1 package (10 ounces) frozen Fordhook lima beans, partially thawed
• 1 package (10 ounces) frozen cauliflower, partially thawed
• 8 tablespoons (1 stick) butter, softened
• 2 cans (10-3/4 ounces each) chicken broth
• 1 can (14-1/2 ounces) whole tomatoes
• 4 tablespoons instant potato flakes
• 4 tablespoons small-sized pasta, such as acine de pepe or rosa marina
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350°F.
   
   
2. In a 9 x 13-inch baking dish, mix the partially thawed vegetables with the butter.
   
   
3. Bake for 15 minutes, turning occasionally to blend butter and vegetables.
   
   
4. Meanwhile, combine the chicken broth and tomatoes in a large saucepan and bring to a simmer. Stir in the instant potato flakes, pasta, and pepper. Pour evenly over the vegetables.
   
   
5. Bake for an additional 40 to 45 minutes until vegetables are tender.