115 1/2- ounce can red kidney beans, rinsed and drained
16-ounce bag baby spinach
1/4cupgrated Parmesan cheese
Instructions
Heat oil in Dutch oven over medium-high heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add tomato and cook, stirring, until softened, about 2 minutes longer.
Stir broth, water, potatoes, and pasta into onion mixture; bring to boil. Reduce heat and simmer, covered, until potatoes and almost tender, about 7 minutes. Add green beans and return to boil. Reduce heat and simmer, covered, until green beans are crisp-tender, about 5 minutes longer.
Stir kidney beans and spinach into Dutch oven. Cook, stirring occasionally, until heated through and spinach is wilted, about 2 minutes. Serve sprinkled with Parmesan.
Notes
Serving size is 2 1/4 cups stew with 1 tablespoon cheese. PointsPlus value: 9.