Cannellini Beans, Spinach, Tomatoes And Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, thawed with as much water squeezed out as possible (try putting it in a bowl or strainer and using a slotted spoon to push the water out)
• 3 (15 ounce) cans diced tomatoes
• 2 (15 ounce) cans cannellini beans
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 12 ounces whole wheat pasta, cooked. penne works well

Recipe

• 1 heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
• 2 add garlic and stir until you can smell it, maybe a minute or two. it's key to prevent it from browning.
• 3 add drained spinach and combine well with onion and garlic.
• 4 stir in tomatoes.
• 5 stir in one can beans with their liquid.
• 6 liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. stir them into the rest of the dish.
• 7 simmer for 5 minutes to thicken, making sure it doesn't stick.
• 8 add chicken broth a little at a time until you get the thickness you like. it should be thick, but thin enough to coat pasta.
• 9 stir in oregano and basil and season to taste with salt and pepper. add more olive oil if desired.
• 10 serve over hot pasta with grated parmesan cheese. you can add a little heat with some red pepper flakes.