Thick Italian Winter Stew with Vermicelli
This hearty meatless stew is comfort food for a wintery day.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings (1 1/2 cups each)
Ingredients
-
1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)
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4 teaspoons extra-virgin olive oil
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2 medium onions, chopped (1 cup)
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1/2 medium green bell pepper, chopped
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1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)
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1 can diced tomatoes with garlic, oregano and basil, undrained (14.5 ounces)
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1 can beef or vegetable broth (14 ounces)
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1 teaspoon Italian seasoning
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1 can red kidney beans, rinsed and drained (15 to 16 ounces)
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2 tablespoons chopped fresh parsley
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.
Nutrition information
Calories 270 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 820mg; Total Carbohydrate 46g (Dietary Fiber 10g, Sugars 7g); Protein 14g. Daily Values: Vitamin A 20%; Vitamin C 35%; Calcium 10%; Iron 25%. Exchanges: 3 Starch; 0 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Minestra di Pasta e Fagioli
This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it easily at the deli counter of an Italian market or supermarket (often they'll give it to you for free). If you want to eat the prosciutto skin, cut it into strips; otherwise, leave it in one or two pieces so that you can discard it easily after the soup is cooked. Saltiness of prosciutto skin and parmigiano rinds will vary, so be sure to taste as you go.
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