Spinach Bean Soup

From Light and Tasty Magazine

• Ready In: 55 mins
• Serves: 5

Ingredients

• 1⁄2 cup  chopped onion
• 3  garlic cloves, minced
• 1  tablespoon olive oil
• 2  cups water
• 1 (15 ounce) can tomato puree
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 1  teaspoon dried oregano
• 1⁄2 teaspoon sugar or 1⁄2 teaspoon Splenda sugar substitute
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 5  cups  packed torn fresh spinach
• 1 (16 ounce) can navy beans, rinsed and drained
• 1 1⁄2 cups  small  cooked penne
• 1 1⁄2 teaspoons  hot pepper sauce
• 8  teaspoons  shredded parmesan cheese

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.