Red Veggie Stew

Ingredients

• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 red potato, sliced
• 2 cups vegetable stock
• 1 cup water
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 cup uncooked elbow macaroni
• 1 cup shredded Cheddar cheese

Directions

Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.

Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.