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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I played around with this recipe for 15 years before I got it just right! Served with toasted garlic bread, it makes a wonderful wintertime lunch.—Joyce Toney, Peoria, Arizona Ingredients:
3 cups reduced-sodium chicken broth |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 cup uncooked small pasta shells |
1 teaspoon reduced-sodium chicken bouillon granules |
1 garlic clove, minced |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 cup chopped fresh spinach |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large saucepan, combine the broth, tomatoes, pasta, bouillon and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pasta is almost tender.
2. Stir in the beans, spinach, basil, oregano and pepper; cover and simmer for 10 minutes or until heated through and pasta is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.
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