Thick Italian Winter Stew With Vermicelli Recipes

Steps:

• In a large skillet, brown meat and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the water, tomatoes, vegetables, basil, salt and oregano. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. , Stir in vermicelli. Cover and cook for 30 minutes or until pasta is tender. Sprinkle with cheese.

Steps:

• Cook and drain vermicelli as directed on package; cover to keep warm.
• Meanwhile, spray 4-quart Dutch oven with cooking spray. Add 1 teaspoon of the oil; heat over medium-high heat. Add onions and bell pepper; cook 5 minutes, stirring occasionally.
• Stir in zucchini, tomatoes, broth and Italian seasoning. Heat to boiling over high heat. Stir in kidney beans; return just to boiling. Reduce heat to medium; cook 10 minutes.
• Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.

Steps:

• 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.

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
• Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
• Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

Steps:

• Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
• Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
• Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
• Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Steps:

• In 4-quart Dutch oven, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
• Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender. Serve with cheese.