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Southern Italian stew

7
Points®
Total Time
39 min
Prep
17 min
Cook
22 min
Serves
4
Difficulty
Easy
Italy is the source of so much wonderful comfort food and this stew is no different. Rich with potatoes, beans and macaroni, the familiar flavors and warming aroma of this dish are sure to draw your family to the table with great anticipation. This nourishing stew is ready in under 40 minutes with four hearty servings. Serve with a loaf of crusty bread to dip into the flavorful broth. Make a double batch on Sunday to take for lunch during the week or freeze half for a quick dinner another week. If you’re pressed for time, or fresh green beans aren’t available, use a 10-ounce package of frozen cut green beans.

Ingredients

Olive oil

2 tsp

Onion

1 medium, chopped

Garlic

2 clove(s), finely chopped

Tomato

1 medium, chopped

Vegetable broth

4 cup(s), reduced-sodium

Water

2 cup(s)

Uncooked red potato

2 medium, scrubbed and cut into 1-inch cubes

Uncooked macaroni

1 cup(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

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.

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