Thick Italian Winter Stew With Vermicelli
Equipment
Ingrediënten
- 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
Instructies
- 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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