2 tsp olive oil 1-14-oz can chicken broth
1 c finely chopped or shredded carrot 1-14.5-oz can Italian-style diced tomatoes
½ c finely chopped onion ½ c uncooked penne pasta
1 garlic clove, minced 1-15-oz can cannelloni or other white
½ tsp dried oregano bean, rinsed and drained
¼ tsp salt 2 c fresh spinach
¼ tsp freshly ground black pepper ¼ c grated fresh Parmesan cheese
Heat oil in
medium saucepan over medium-high heat.
Add carrot, onion and garlic.
Sauté 5 minutes. Add oregano,
salt, pepper, broth and tomatoes; bring to boil. Cover and reduce heat. Simmer 10 minutes.
Increase heat to medium-high. Add pasta and beans; cook 12 minutes or until pasta is almost done, stirring occasionally. Stir in spinach and cook until pasta is done and spinach is wilted, about 2 more minutes. Sprinkle each serving with cheese. Serves 4. Can double recipe.
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