Italian Pasta-Bean Stew

Bring fabulous Italian flavors to your dinner table with this stew that’s loaded with pasta, beans, Muir Glen™ tomatoes and Progresso™ chicken broth.

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4

Ingredients

1
teaspoon extra-virgin olive oil
1 1/2
cups chopped green bell peppers (about 2 small)
1
cup chopped onion (1 large)
1
medium zucchini, sliced
1/8
teaspoon crushed red pepper flakes
1
can (14.5 oz) Muir Glen™ organic stewed tomatoes, undrained
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
cup uncooked multigrain rotini pasta (3 oz)
1
can (15.5 oz) navy beans, drained, rinsed
1
cup packed fresh spinach leaves
2
tablespoons chopped fresh basil leaves
2
teaspoons red wine vinegar
1/8
teaspoon salt
1/4
cup shredded Asiago cheese (1 oz)
  • 1 In 3-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion, zucchini and pepper flakes; cook 5 minutes, stirring occasionally, until tender. Add tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes.
  • 2 Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
  • 3 Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Sodium
730mg
730%;
Total Carbohydrate
47g
47%
(Dietary Fiber
8g
8%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 3 Vegetable; 1 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.