Italian Pasta-Bean Stew

Ingredients

• 1 ounce asiago cheese grated
• 15 ounce navy beans rinsed drained canned
• 14.5 ounce canned tomatoes canned
• 0.1 teaspoon pepper red crushed
• 14 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons basil fresh chopped
• 1.5 cups bell pepper green chopped
• 1 teaspoon olive oil extra-virgin
• 1 cup onion chopped
• 2 teaspoons red wine vinegar 
• 3 ounces multigrain rotini uncooked such as Barilla Plus
• 0.1 teaspoon salt 
• 1 cup pkt spinach fresh packed
• 1 medium zucchini sliced

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add bell pepper and next 3 ingredients; saut 5 minutes or until tender.
3. Add tomatoes and broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4. . Using a fork, break up larger pieces of tomato.
5. Add pasta; cover and cook 12 minutes or until pasta is done.
6. Remove from heat.
7. Add beans and next 4 ingredients; cover and let stand 2 minutes or until spinach wilts. Ladle into bowls, and top with Asiago cheese.