Low-fat Tuscan Bean And Pasta Stew

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 1/2 ounce) cans diced tomatoes
• 1/4 cup fresh basil, minced
• 3 cups canned cannellini beans, drained
• fresh ground black pepper

Recipe

• 1 cook pasta according to package directions. drain and set aside.
• 2 heat olive oil in a large saucepan. add onion and half the garlic; sauté for 5 minutes over medium heat, until onion is translucent.
• 3 add thyme, sage and 1/2 t. salt; sauté for 10 minutes more, until the onions just start to brown.
• 4 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.
• 5 add the basil, beans, and cooked pasta. heat on low.
• 6 when pasta is heated throughout, add black pepper and serve.