1Cook and drain vermicelli as directed on package; cover to keep warm.
2Meanwhile, 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.
3Stir 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.
4Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.