Bring fabulous Italian flavors to your dinner table with this stew that’s loaded with pasta, beans, Muir Glen™ tomatoes and Progresso™ chicken broth.
Italian Pasta-Bean Stew
- Prep Time 15 min
- Total 60 min
- Servings 4
- Ingredients 14
Ingredients
- 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)
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
-
Step3Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.
Nutrition
280
Calories
5g
Total Fat
14g
Protein
47g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Total Fat
- 5g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 730mg
- 0%
- Total Carbohydrate
- 47g
- 0%
- Dietary Fiber
- 8g
- 0%
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 3 Vegetable; 1 Very Lean Meat; 1/2 Fat;Carbohydrate Choice
2
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