1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 oz)
4 teaspoons extra-virgin olive oil
2 medium Green Giant™ Fresh Onions, chopped (1 cup)
1/2 medium Green Giant™ Fresh Green Bell Pepper, chopped
1 medium Green Giant™ Fresh Zucchini cut in half lengthwise, then crosswise into thin slices (about 1 1/2 cups)
1 can (14.5 oz) diced tomatoes with garlic, oregano and basil, undrained
1 can (14 oz) beef or vegetable broth
1 teaspoon Italian seasoning
1 can (15 oz) red kidney beans, drained, rinsed
2 tablespoons chopped Green Giant™ Fresh Parsley
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.
Prep Time: 20 Min
Start to Finish: 30 Min
1 Serving: Calories 270 (Calories from Fat 50); Total Fat 6g; Cholesterol 0mg; Sodium 820mg; Potassium 930mg; Total Carbohydrate 46g (Dietary Fiber 10g); Protein 14g
% Daily Value: Vitamin A 20%; Vitamin C 35%; Calcium 10%; Iron 25%; Vitamin D 0%