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
- Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
- Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
- Add drained spinach and combine well with onion and garlic.
- Stir in tomatoes.
- Stir in one can beans with their liquid.
- 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.
- Simmer for 5 minutes to thicken, making sure it doesn't stick.
- 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.
- Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
- 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)