Southern Italian Stew

SmartPoints® value per serving
Total Time
39 min
17 min
22 min
Simple, inexpensive peasant fare makes a hearty, nourishing, and flavorful stew.


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


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)


  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.


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.