Italian Pasta-Bean Stew

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

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Recipe Time

Cook Time:
Prep Time:
Other: 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 4.1g
  • Saturated fat: 1.5g
  • Protein: 14.9g
  • Carbohydrate: 43.3g
  • Cholesterol: 6mg
  • Iron: 4.1mg
  • Sodium: 818mg
  • Calories from fat: 14%
  • Fiber: 7.9g
  • Calcium: 172mg


  • 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


  1. 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.
  2. . Using a fork, break up larger pieces of tomato. Add pasta; cover and cook 12 minutes or until pasta is done. Remove from heat.
  3. . 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).
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