Tuesday, March 12, 2013
28 oz. can diced tomatoes with Italian herbs
14-15 oz. can garbanzo beans(chickpeas), rinsed and drained
1 cup low-sodium vegetable or reduced-sodium chicken broth
1 medium yellow sweet pepper, chopped
2 tsp. Italian seasoning or 1 tsp. each of dried basil and garlic powder
1 cup dry rigatoni or penne pasta
2 to 3 cups baby spinach
Shaved Parmesan and/or fresh basil(optional)
1. In a Dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
2. Stir in spinach. Ladle into individual bowls. Top with Parmesan cheese and/or fresh basil, if desired. Makes 4 servings.