adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thick Italian Winter Stew with Vermicelli
0 Likes
Prep Time:
30 minutes
Total Time:
30 minutes
Cozy meatless stew perfect for a cold day.
Ingredients:
  • 1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)
  • 4 teaspoons extra-virgin olive oil
  • 2 medium onions, chopped (1 cup)
  • 1/2 medium green bell pepper, chopped
  • 1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)
  • 1 can (14.5 ounces) diced tomatoes with garlic, oregano and basil, undrained
  • 1 can (14 ounces) beef or vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 can (15 to 16 ounces) red kidney beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Prepare the vermicelli according to package instructions, then drain and cover to maintain warmth.
  • Prepare a 4-quart Dutch oven by spraying it with cooking spray. Heat 1 teaspoon of oil over medium-high heat in the Dutch oven. Sauté onions and bell pepper for 5 minutes, stirring occasionally.
  • Add zucchini, tomatoes, broth, and Italian seasoning to the pot and bring to a boil over high heat. Gently mix in kidney beans and bring to a brief boil. Lower the heat to medium and simmer for 10 minutes.
  • Gently mix in cooked vermicelli, parsley, and the remaining 3 teaspoons of oil into the stew.

Similar Recipes