Thick Italian Winter Stew with Vermicelli

Thick Italian Winter Stew with Vermicelli

This hearty meatless stew is comfort food for a wintery day.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings (1 1/2 cups each)
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Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 820mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 10g,
    • Sugars 7g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.