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Italian Pasta-Bean Stew

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By Betty Crocker Kitchens
Updated Mar 7, 2014
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
  • Step 
    3
    Stir 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
*Percent Daily Values are based on a 2,000 calorie diet.
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