Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese)

If you're a vegetarian you can substitute vegetable broth for the chicken broth.

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

SJane1's Review

May 11, 2011
Tastes good, it's fast to make, and I always have the ingredients on hand.

litgourmet's Review

June 01, 2010
Filling, with a satisfying taste; everyone ate it without complaint, but no rave reviews, either. Not something that I'd go out of my way to make again, but a good way to clean out the cupboards and have a quick supper. I used a combination of fresh spinach and kale in place of the frozen spinach.