½cupparmesan cheese, grated or shredded(for topping)
[optional: garlic bread]
Heat large stockpot on low-medium and add olive oil. Once heated, add onion, garlic and celery. Cook for 2-3 mins, stirring frequently.
Turn heat to high, add broth. Bring broth to a boil while you add all the other ingredients (except pasta and thickening agent). Stir periodically to make sure nothing sticks to bottom of pan.
Once veggies are soft, add pasta and stir regularly.
Meanwhile, combine water and cornstarch in small bowl and whisk together. Once pasta is done, reduce heat to medium and stir cornstarch mixture into pot. Stir regularly until stew is slightly thickened. Serve stew in bowls, with parmesan cheese sprinkled atop.
If time is an issue, use frozen or canned veggies so you don't have to chop much, a squeezy bottle of minced garlic, and Kraft Parmesan cheese instead of grating it yourself.
If you are using fresh veggies, chop them ahead of time or buy them pre-cut. You can use baby carrots instead of full size...you just have to cut them in thirds and that's it. FYI, your stew will cook more evenly if you cut most of your veggies roughly the same size.
Consider putting a lid on your pot to speed up the boiling process. Some burners are slower than others.
This stew soaks up all the broth pretty quickly, so add extra broth, if needed.
We think the stew goes really well with Pepperidge Farm Garlic Bread (find in frozen aisle).