THICK ITALIAN WINTER STEW WITH VERMICELLI

Thick Italian Winter Stew with Vermicelli image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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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:

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

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 7 g, TransFat 0 g