Italian Pasta-Bean Stew

Oxmoor House
4 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)


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1 teaspoon extra-virgin olive oil
1 1/2 cups chopped green bell pepper
1 cup chopped onion
1 medium zucchini, sliced
1/8 teaspoon crushed red pepper
1 (14.5-ounce) can stewed tomatoes, un-drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 ounces uncooked multigrain rotini (such as Barilla Plus)
1 (15-ounce) can navy beans, rinsed and drained
1 cup packed fresh spinach
2 tablespoons chopped fresh basil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/4 cup (1 ounce) grated Asiago cheese


Prep: 14 Minutes
Cook: 41 Minutes
Other: 2 Minutes

Heat oil in a large Dutch oven over medium-high heat. Add bell pepper and next 3 ingredients; sauté 5 minutes or until tender. Add tomatoes and broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

. Using a fork, break up larger pieces of tomato. Add pasta; cover and cook 12 minutes or until pasta is done. Remove from heat.

. Add beans and next 4 ingredients; cover and let stand 2 minutes or until spinach wilts. Ladle into bowls, and top with Asiago cheese. YIELD: 4 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese).

Created date

March 2010

Nutritional Information

Calories 258
Fat 4.1 g
Satfat 1.5 g
Protein 14.9 g
Carbohydrate 43.3 g
Cholesterol 6 mg
Iron 4.1 mg
Sodium 818 mg
Caloriesfromfat 14 %
Fiber 7.9 g
Calcium 172 mg