Cannellini Beans, Spinach, Tomatoes And Pasta

• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, thawed with as much water squeezed out as possible (try putting it in a bowl or strainer and using a slotted spoon to push the water out)
• 3 (15 ounce) cans diced tomatoes
• 2 (15 ounce) cans cannellini beans
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 12 ounces whole wheat pasta, cooked. Penne works well

1. Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
2. Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
3. Add drained spinach and combine well with onion and garlic.
4. Stir in tomatoes.
5. Stir in one can beans with their liquid.
6. Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
7. Simmer for 5 minutes to thicken, making sure it doesn't stick.
8. Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
9. Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
10. Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

extra virgin olive oil, onion, garlic, water, tomatoes, cannellini beans, chicken broth, oregano, dried basil, whole wheat pasta

Taken from www.food.com/recipe/cannellini-beans-spinach-tomatoes-and-pasta-348541 (may not work)