Low-Fat Tuscan Bean and Pasta Stew
- Reviews 2
Ready In: 35 mins
Serves: 4
Ingredients
- 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 1/2ounce) cans diced tomatoes
- 1⁄4 cup fresh basil, minced
- 3 cups canned cannellini beans, drained
- fresh ground black pepper
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off