ITALIAN PASTA-BEAN STEW

Italian Pasta-Bean Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 14

1 teaspoon extra-virgin olive oil
1 1/2 cups chopped green bell peppers (about 2 small)
1 cup chopped onion (1 large)
1 medium zucchini, sliced
1/8 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ organic stewed tomatoes, undrained
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 cup uncooked multigrain rotini pasta (3 oz)
1 can (15.5 oz) navy beans, drained, rinsed
1 cup packed fresh spinach leaves
2 tablespoons chopped fresh basil leaves
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/4 cup shredded Asiago cheese (1 oz)

Steps:

In 3-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion, zucchini and pepper flakes; cook 5 minutes, stirring occasionally, until tender. Add tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes.
Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.

Nutrition Facts : Calories 280, Carbohydrate 47 g, Fat 1/2, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 730 mg