Ingredients:
1/2 cup onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cups water
1 (15 ounce) cans tomato puree
1 (14 1/2 ounce) cans chicken broth or 1 (14 1/2 ounce) cans vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups fresh spinach, torn and packed
1 (16 ounce) cans navy beans, drained and rinsed
1 1/2 cups small penne pasta, cooked
1/2-1 teaspoon hot pepper sauce
8 teaspoons parmesan cheese, shredded
Directions:
In a large dutch oven, saute onion and garlic in oil until tender.
Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper.
Bring to a boil.
Reduce heat;cover and simmer for 20 minutes.
Add the spinach, beans, cooked pasta and hot pepper sauce.
Heat through.
Sprinkle with Parmesan cheese.
Servings: 5
Time preparation: 20 min.
Time total: 55 min.