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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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From Light and Tasty Magazine Ingredients:
1/2 cup chopped onion |
3 garlic cloves, minced |
1 tablespoon olive oil |
2 cups water |
1 (15 ounce) can tomato puree |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 teaspoon dried oregano |
1/2 teaspoon sugar or 1/2 teaspoon splenda sugar substitute |
1/2 teaspoon salt |
1/4 teaspoon pepper |
5 cups packed torn fresh spinach |
1 (16 ounce) can navy beans, rinsed and drained |
1 1/2 cups small cooked penne |
1 1/2 teaspoons hot pepper sauce |
8 teaspoons shredded parmesan cheese |
Directions:
1. In a large dutch oven, saute onions and garlic in oil until tender.
2. Stir in water, tomato puree, broth, oregano, sugar, salt and pepper.
3. Bring to a boil.
4. Reduce heat.
5. Cover and simmer 20 minutes.
6. Add the spinach and beans, cooked pasta and hot pepper sauce.
7. Heat through, sprinkle with parmesan cheese.
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