Thick Italian Winter Stew With Vermicelli Recipes

BEAN AND VEGETABLE STEW WITH POLENTA

Bean and Vegetable Stew with Polenta image

Welcome friends and family with a hearty, one-pot Italian-style stew served over polenta.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
1 medium yellow or green bell pepper, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 medium carrots, cut into 1/4-inch slices (1 cup)
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1 can (15 to 16 oz) black-eyed peas, drained, rinsed
1 can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube (16 oz) refrigerated polenta
1 cup frozen cut green beans

Steps:

In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.
Stir in remaining ingredients except polenta and green beans. Heat to boiling; reduce heat to medium-low. Cover; cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot. Meanwhile, cook polenta as directed on package; keep warm.
Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta.

Nutrition Facts : Calories 460, Carbohydrate 83 g, Cholesterol 0 mg, Fiber 15 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 16 g, TransFat 0 g

ITALIAN PASTA-BEAN STEW

Italian Pasta-Bean Stew image

Bring fabulous Italian flavors to your dinner table with this stew that's loaded with pasta, beans, Muir Glen™ tomatoes and Progresso™ chicken broth.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

1 teaspoon extra-virgin olive oil
1 1/2 cups chopped green bell peppers (about 2 small)
1 cup chopped onion (1 large)
1 medium zucchini, sliced
1/8 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ organic stewed tomatoes, undrained
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 cup uncooked multigrain rotini pasta (3 oz)
1 can (15.5 oz) navy beans, drained, rinsed
1 cup packed fresh spinach leaves
2 tablespoons chopped fresh basil leaves
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/4 cup shredded Asiago cheese (1 oz)

Steps:

In 3-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion, zucchini and pepper flakes; cook 5 minutes, stirring occasionally, until tender. Add tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes.
Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.

Nutrition Facts : Calories 280, Carbohydrate 47 g, Fat 1/2, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 730 mg

MINESTRONE SOUP

Minestrone Soup image

When soup is loaded with tomatoes, beans and veggies, it doesn't have to simmer for hours to get great flavor!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 can (28 oz) Muir Glen™ whole tomatoes, undrained
1 can (15 to 16 oz) great northern beans, undrained
1 can (15 oz) Progresso™ red kidney beans, undrained
1 can (15.25 oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cups water
1 teaspoon Italian seasoning
2 vegetable bouillon cubes
1 clove garlic, finely chopped
Grated Parmesan cheese, if desired

Steps:

In 4-quart Dutch oven, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 350, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 8 g, TransFat 0 g

THICK ITALIAN WINTER STEW WITH VERMICELLI

Thick Italian Winter Stew with Vermicelli image

This hearty meatless stew is comfort food for a wintery day.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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

Steps:

Cook and drain vermicelli as directed on package; cover to keep warm.
Meanwhile, spray 4-quart Dutch oven 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.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 7 g, TransFat 0 g

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