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
How to Make It
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).