Thick Italian Winter Stew With Vermicelli

By dashy_65

Ingredients

• 1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)
• 4 teaspoons extra-virgin olive oil
• 2 medium onions, chopped (1 cup)
• 1/2 medium green bell pepper, chopped
• 1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)
• 1 can (14.5 ounces) diced tomatoes with garlic, oregano and basil, undrained
• 1 can (14 ounces) beef or vegetable broth
• 1 teaspoon Italian seasoning
• 1 can (15 to 16 ounces) red kidney beans, rinsed and drained
• 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1.Cook and drain vermicelli as directed on package; cover to keep warm.

2.Meanwhile, spray 4-quart Dutch oven with cooking spray. Add 1 teaspoon of the oil; heat over medium-high heat. Add onions and bell pepper; cook 5 minutes, stirring occasionally.

3.Stir in zucchini, tomatoes, broth and Italian seasoning. Heat to boiling over high heat. Stir in kidney beans; return just to boiling. Reduce heat to medium; cook 10 minutes.

4.Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.

240 cal, 6g fat, 730mg sodium, 37g carb, 7g fiber