Italian Pasta-Bean Stew

Prep Time: 14 Minutes

Cook Time: 41 Minutes

Ready In: 55 Minutes

Servings: 4

Ingredients:

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

Directions:

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).

By RecipeOfHealth.com