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Thick Italian Winter Stew with Vermicelli

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

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Prep Time 30 min
Total Time 30 min
Servings 4

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

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Directions

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.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 820mg; 820%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 10g 10% Sugars 7g 7% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 35%;
Calcium: 10%;
Iron: 25%;

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.

REVIEWS & COMMENTS

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Posted 2/16/2012 6:51:54 AM REPORT ABUSE bhorner said:

Rating:

Delicious! And very easy to make... I did add 1/2 lb. of mild italian sausage at the beginning (i mean, what do you do with a 1/2 lb. of sausage!)to man it up a bit. This recipe will be one of my, and my family's, all time favs!

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