Cook vermicelli to desired doneness as directed on package. Drain vermicelli: cover to keep warm.
Meanwhile, spray nonstick or cast iron Dutch oven with nonstick cooking spray, Add 1 teaspoon of oil; heat over medium-high heat until hot. Add onions and bell pepper; cook 5 minutes, stirring occasionally.
Stir zucchini, tomatoes, broth and Italian seasoning into onion mixture. Bring to a boil over high heat. Add kidney beans; return just to a boil. Reduce heat to medium; cook 10 minutes.
Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.
Per serving: 1 ½ cup
Total Fat 6 g (Saturated 1 g)
Cholesterol 0 mg.
Sodium 730 mg.
Total Carbohydrate 37g
Dietary Fiber 7 g
Sugars 7 g
Protein 10 g
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