Hearty vegetable and veal stew | Recipes | WW USA

Ingredients

• 1 tsp Olive oil
• 1 clove(s) Garlic, chopped
• 8 oz Uncooked lean veal shoulder, cut into 1-inch cubes
• 1 cup(s) Carrots, sliced
• 1 small Green bell pepper, chopped
• 1 small Onion, chopped
• 2 tsp Tomato paste
• 2 cup(s) Canned beef broth
• 1/2 cup(s) Water
• 1 cup(s) Canned cannellini beans, drained and rinsed
• 2 Tbsp Fresh parsley, chopped (for garnish)