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Thick Italian Winter Stew with Vermicelli

Thick Italian Winter Stew with Vermicelli
  • Prep 30 min
  • Total 30 min
  • Servings 4
This hearty meatless stew is comfort food for a wintery day.
Updated February 10, 2010
Make With
Make With
Progresso Broth

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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
820mg
34%
Potassium
930mg
26%
Total Carbohydrate
46g
15%
Dietary Fiber
10g
41%
Sugars
7g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
25%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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