Total Time
55mins
Prep 20 mins
Cook 35 mins

From Light and Tasty Magazine

Ingredients Nutrition

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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