Ingredients Jump to Instructions ↓

  1. 1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)

  2. 4 teaspoons extra-virgin olive oil

  3. 2 medium onions, chopped (1 cup)

  4. 1/2 medium green bell pepper, chopped

  5. 1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)

  6. 1 can (14 1/2 ounces) diced tomatoes with garlic, oregano and basil, undrained

  7. 1 can (14 ounces) beef or vegetable broth

  8. 1 teaspoon Italian seasoning

  9. 1 can (15 to 16 ounces) red kidney beans, rinsed and drained

  10. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Directions 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.


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