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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you're a vegetarian you can substitute vegetable broth for the chicken broth. Ingredients:
2 teaspoons olive oil |
1/2 cup finely chopped carrot |
1/2 cup finely chopped onion |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (15.75-ounce) can fat-free, less-sodium chicken broth |
1 (14.5-ounce) can italian-style diced tomatoes, undrained |
1/2 cup uncooked penne (tube-shaped pasta) |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup) |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.
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