Thick Italian Winter Stew with Vermicelli

 

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

• 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.