Southern Italian Stew
- Total Time
Simple, inexpensive peasant fare makes a hearty, nourishing, and flavorful stew.
olive oil2 tsp
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, finely chopped
fresh tomato(es)1 medium, chopped
fat free vegetable broth4 cup(s), reduced-sodium
uncooked red potato(es)2 medium, scrubbed and cut into 1-inch cubes
uncooked macaroni1 serving(s), tubetti or elbows
uncooked string beans½ pound(s), fresh, trimmed and cut into 1-inch pieces
canned kidney beans15 ½ oz, rinsed and drained
fresh spinach6 oz, bag, baby leaves
grated Parmesan cheese¼ cup(s)
- 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.
- 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.
- 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.