Recipe by amievv821
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!
Top Review by Chef Buggsy Mate
This stew is delicious! The smell of the herbs cooking with the onions and garlic permeate the air with a heavenly bouquet... it was so enticing, the painter working on our house asked if he could possibly join us for lunch! After a hearty bowl, he asked if he could have the recipe to take home to his wife. Oh, and all four of my kids went back for seconds...that is a rare thing to have happen. I only made two small changes to the stew, which did not really alter it much. I did add a cup of water just to thin it out a tiny pinch, and then at the table each bowl got a sprinkling of fresh grated Parmesan cheese. This is a keeper for sure~ Made for Fall PAC 2008
- 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 See How It's Made
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large saucepan. Add onion and half the garlic; sauté for 5 minutes over medium heat, until onion is translucent.
- Add thyme, sage and 1/2 t. salt; sauté for 10 minutes more, until the onions just start to brown.
- 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.
- Add the basil, beans, and cooked pasta. Heat on low.
- When pasta is heated throughout, add black pepper and serve.