Pasta And Potato Stew

1/2 large onion, coarsely chopped
1/4 cup celery, chopped
1 tablespoon olive oil
1/8 cup dry red wine
1 tablespoon garlic, minced
15 oz diced tomatoes, canned
1/4 cup fresh parsley, chopped
1/4 cup carrots, chopped
2 medium red potatoes, uncooked diced
3/4 cup rotini, uncooked
15 oz kidney beans, canned
4 cup vegetable broth
1 tablespoon basil, dried
1/2 tablespoon oregano, dried
1 teaspoon chives, dried
1/2 teaspoon ground cumin
1/2 tablespoon arrowroot
1 tablespoon water

In a large soup pot over medium high heat, saute onion and celery in
oil until onion is limp but not brown. Add garlic part way through
and stir to prevent burning

 

Add carrots and part of the vegetable stock for liquid. Continue to
saute for 5 minutes stirring regularly.

Add parsley and the other seasonings. Be sure to crush the dried
herbs to release all their flavor. Continue cooking for another 5
minutes, stirring frequently.

Add remaining ingredients except arrowroot; bring to a boil. Reduce
heat to medium and cook uncovered until vegetables are soft; about 25
minutes.

Before serving, remove from the heat temporarily. Dissolve the
arrowroot in the cold water and mix well. Stir into the stew. Return
to the heat and stir until thickness looks right.

Serve with some good hot crusty bread.