Thick Italian Winter Stew With Vermicelli

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
561
FAT
51%
CHOL
44%
SOD
24%

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Ingredients for 4 servings

1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)

4 teaspoons extra-virgin olive oil

2 medium onions, chopped (1 cup)

1/2 medium green bell pepper, chopped

1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)

1 can (14.5 ounces) diced tomatoes with garlic, oregano and basil, undrained

1 can (14 ounces) beef or vegetable broth

1 teaspoon Italian seasoning

1 can (15 to 16 ounces) red kidney beans, rinsed and drained

2 tablespoons chopped fresh parsley

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