Low-Fat Tuscan Bean and Pasta Stew |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This yummy stew is low in fat and calories and has tons of flavor...and fiber! There are 20g of fiber per serving, so that makes it very heart healthy! Besides being a super meal, it's delicious! Enjoy! Ingredients:
12 ounces uncooked pasta (elbow macaroni, small shells or fusilli) |
2 tablespoons olive oil |
2 cups minced onions |
2 tablespoons minced garlic |
1 teaspoon dried thyme |
1 teaspoon dried sage |
3/4 teaspoon salt |
10 ounces fresh baby spinach |
2 (14 1/2 ounce) cans diced tomatoes |
1/4 cup fresh basil, minced |
3 cups canned cannellini beans, drained |
fresh ground black pepper |
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large saucepan. Add onion and half the garlic; sauté for 5 minutes over medium heat, until onion is translucent.
3. Add thyme, sage and 1/2 t. salt; sauté for 10 minutes more, until the onions just start to brown.
4. Add the spinach, tomatoes and remaining garlic and salt. Stir, cover and cook over medium heat for 10 minutes, stirring once or twice, until the spinach has wilted.
5. Add the basil, beans, and cooked pasta. Heat on low.
6. When pasta is heated throughout, add black pepper and serve.
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