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Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, crushed
- 2 cups water
- 1 1/2 cups cooked tubetti (about 3/4 cup uncooked small tubular-shaped pasta)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16-ounce) can tomato puree
- 1 (10 1/2-ounce) can low-salt chicken broth
- 8 cups chopped spinach leaves
- 1 (19-ounce) can cannellini beans or other white beans, drained
- 2 tablespoons hot pepper sauce
- 8 teaspoons grated Parmesan cheese
- 5 lemon wedges
- Fresh oregano sprigs (optional)
Details
Servings 5
Adapted from myrecipes.com
Preparation
Step 1
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add water and next 6 ingredients (water through broth). Bring to a boil, reduce heat, and simmer 20 minutes. Add spinach and beans; cook 3 minutes. Stir in pepper sauce. Sprinkle with cheese. Serve with lemon wedges, and garnish with fresh oregano sprigs, if desired.
223 cal, 4.9g fat, 11.3g protein, 6.8g fiber, 657mg sod
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