Southern Italian Stew

2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tomato, chopped
1 32 oz carton low sodium vegetable broth
2 cups water
2 red potatoes, scrubbed and cut into 1" chunks
1 cup tubetti or elbow macaroni
1/2 lb green beans, trimmed and cut into 1" pieces
1 15oz. can red kidney beans, rinsed and drained
1 6 oz. bag baby spinach
1/4 cup grated Pamesan cheese

If you are pressed for time or fresh green beans aren't available, use a 10 oz package of frozen cut green beans.

371 cal, 6g fa,t 2g sat fat, 684 mg sodium, 66g carbs, 9 g sugar, 12g fiber,17g protein.
Points Plus Value for Weight Watchers=9

Heat oil in dutch oven over medium high heat. Add onion and garlic; cook, stirring until softened, about 3 min. Add tomato and cook, stirring until stoftened, about 2 min.
Stir in broth, water potatoes and pasta, bring to boil. Reduce heat and simmer,covered, ntil potatoes and pasta are alost tender, about 7 min. Add green beans and return to boil. Reduce heat and simmer, covered until green beans are crisp-tender, about 5 min. longer.
Stir in kidney bean and spinach. Cook, stirring occasionally, until heated through and spinach is wilted, about 2 min. Serve sprinkled w/cheese

Serving Size:  Makes 4 - 2 1/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MISSBB67.