Southern Italian Stew

7
Total Time
39 min
Prep
17 min
Cook
22 min
Serves
4
Difficulty
Easy
Simple, inexpensive peasant fare makes a hearty, nourishing, and flavorful stew.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), finely chopped

fresh tomato(es)

1 medium, chopped

fat free vegetable broth

4 cup(s), reduced-sodium

water

2 cup(s)

uncooked red potato(es)

2 medium, scrubbed and cut into 1-inch cubes

uncooked macaroni

1 serving(s), tubetti or elbows

uncooked string beans

½ pound(s), fresh, trimmed and cut into 1-inch pieces

canned kidney beans

15½ oz, rinsed and drained

fresh spinach

6 oz, bag, baby leaves

grated Parmesan cheese

¼ cup(s)

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic. Cook, stirring frequently, until softened, about 3 minutes. Add the tomato and cook, stirring, until softened, about 2 minutes.
  2. Stir the broth, water, potatoes, and pasta into the saucepan; bring to a boil. Reduce the heat and simmer, covered, until the potatoes and pasta are tender, about 10 minutes. Add the green beans; return to a boil. Reduce the heat and simmer, covered, until the green beans are crisp-tender, about 5 minutes.
  3. Stir the kidney beans and spinach into the saucepan. Cook, stirring occasionally, until heated through and the spinach just wilts, about 2 minutes longer. Serve with the cheese. Yields 2 1⁄4 cups stew and 1 tablespoon cheese per serving.

Notes

It’s a snap to put together and the kind of recipe you can easily double for a crowd or freeze half of for another day. If you’re pressed for time, or fresh green beans aren’t available, use a 10-ounce package of frozen cut green beans.

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