Pasta, Beans, 'n' Greens

Pasta, Beans, 'n' Greens
Photo by Randy Mayor


  • ½ cup finely chopped carrot
  • ½ (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
  • ½ cup finely chopped onion
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • ¼ teaspoon salt
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (14.5-ounce) can Italian-style diced tomatoes, undrained
  • + 6 more ingredients
    • 1 garlic clove, minced
    • ½ teaspoon dried oregano
    • ½ cup uncooked penne (tube-shaped pasta)
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 2 teaspoons olive oil

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.Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until...

View full recipe at My Recipes


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