Ingredients:
1 tablespoon olive oil
1/4 onions, chopped
1 garlic cloves, minced
2 small crookneck yellow squash
1 (15 1/2 ounce) cans navy beans, drained
1 (14 1/2 ounce) cans vegetable broth
1 (14 1/2 ounce) cans diced tomatoes, drained
1 cup fresh spinach
1/2 cup inch-long pieces spaghetti or 1/2 cup vermicelli, uncooked
1 tablespoon pesto sauce
black pepper, to taste
1 cup baby portabella mushrooms (optional)
2 tablespoons black olives, chopped from can (optional)
Directions:
Place the olive oil in a 4 qt saucepan over medium-high heat. Saute the onions, garlic, and squash for approximately 4 minutes.
Add the beans, broth, tomatoes, spinach, and the olives and mushrooms, if using. Boil, then lower heat and simmer while covered for 15 minutes.
Stir in the pesto and pasta. Continue to simmer for about another 5 minutes, until pasta is ready.
Season with black pepper to taste. Salt probably won’t be necessary, as canned vegetables tend to have enough sodium added.
Servings: 2-3
Time preparation: 5 min.
Time total: 30 min.