Ingredients
1
teaspoon extra-virgin olive oil
1 1/2
cups chopped green bell peppers (about 2 small)
1
cup chopped onion (1 large)
1
medium zucchini, sliced
1/8
teaspoon crushed red pepper flakes
1
can (14.5 oz) Muir Glen™ organic stewed tomatoes, undrained
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
cup uncooked multigrain rotini pasta (3 oz)
1
can (15.5 oz) navy beans, drained, rinsed
1
cup packed fresh spinach leaves
2
tablespoons chopped fresh basil leaves
2
teaspoons red wine vinegar
1/8
teaspoon salt
1/4
cup shredded Asiago cheese (1 oz)
Preparation
In 3-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion, zucchini and pepper flakes; cook 5 minutes, stirring occasionally, until tender. Add tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes.
Using fork, break up larger pieces of tomato. Stir in pasta. Cover; cook 12 minutes. Remove from heat.
Stir in beans, spinach, basil, vinegar and salt. Cover; let stand 2 minutes. Sprinkle individual servings with Asiago cheese.
