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Italian Pasta-Bean Stew Recipe

Italian Pasta-Bean Stew
Source: Betty Crocker

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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)
PREP TIME
15m
COOK TIME
45m
TOTAL TIME
1h
YIELD
4 servings

Instructions

  • 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.
  • Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
  • Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.

Dinner

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A recipe from Betty Crocker

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