Pasta, Beans, 'n' Greens

Ingredients

• 2 teaspoons olive oil
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can Italian-style diced tomatoes, undrained
• 1/2 cup uncooked penne (tube-shaped pasta)
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.