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–+ servings

Thick Italian Winter Stew With Vermicelli

Couverts4
Deel op Facebook Print Recipe

Equipment

  • 4-quart Dutch oven

Ingredients

  • ½ cup 1-inch pieces uncooked vermicelli or small pasta shells 2 oz
  • 4 teaspoons olive oil
  • 2 medium onions chopped (1 cup)
  • ½ medium green bell pepper chopped
  • 1 medium zucchini cut in half lengthwise, then crosswise into thin slices (about 1½ cups)
  • 1 can diced tomatoes with garlic oregano and basil, undrained
  • 1 can 14 oz beef, or vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1 can red kidney beans drained, rinsed
  • 2 tablespoons chopped fresh parsley

Instructions

  • Cook and drain vermicelli as directed on package; cover to keep warm.
  • Meanwhile, spray 4-quart Dutch oven or saucepan with cooking spray.
  • Add 1 teaspoon of the oil; heat over medium-high heat.
  • Add onions and bell pepper; cook 5 minutes, stirring occasionally.
  • 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.
  • Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.
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Course; One Pot Dinner / Stew
Cuisine; European / Italian