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Tuscan Pasta and Bean Stew




Source of Recipe


Adapted from "Mollie Katzen's Vegetable Heaven"


List of Ingredients




3 cups (about 8 ounces) uncooked small pasta, such as shells or fusilli
1 to 2 tablespoons olive oil
2 cups minced onions
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 tablespoon dried basil (or 3 tablespoons minced fresh basil)
2 (10-ounce) packages frozen chopped spinach, thawed and drained
2 (14 1/2-ounce) cans diced tomatoes, with their liquid
2 (15- or 19-ounce) cans cannellini beans
Freshly ground black pepper
2 or 3 tablespoons grated Parmesan cheese (plus more for passing)
2 teaspoons red wine vinegar (plus more for passing)



Recipe



Cook the pasta according to package directions. Drain and set aside.
Meanwhile, heat the oil in a large pot. Add the onion and garlic, and saute for about 5 minutes over medium heat, stirring often. Add salt, thyme, sage and dried basil (if using fresh basil, add it later). Saute for about 10 more minutes.
Add the spinach and tomatoes. Stir, cover and cook over medium heat about 10 minutes, stirring occasionally. Drain the beans; rinse them if desired. Add beans and cooked pasta (and fresh basil), and heat through. Stir in the pepper, Parmesan and vinegar. Serve, passing the pepper and additional Parmesan and vinegar.

Serves 8.
Per serving: 284 calories; 4 g fat (1 g saturated fat; 12 percent calories from fat); 52 g carbohydrates; 1 mg cholesterol; 814 mg sodium; 13 g protein; 11 g fiber.