Donna Cooks

This bean “soup” is thick and reminds me of a white vegetarian chili.  It’s very simple and healthy!

Tuscan Bean and Pasta Stew (recipe from May 2007 issue of Shape magazine)

12 oz uncooked pasta that holds sauce well (such as macaroni, shells, or penne)
2 tbsp olive oil
2 cups minced onion (I used red onion for extra color)
2 tbsp minced garlic
1 tsp thyme
1 tsp sage
1 tsp salt
10 oz fresh baby spinach
2-14.5 oz cans diced tomatoes
handful of fresh basil leaves, minced
3 cups cannellini beans (comes in canned variety)
freshly ground black pepper

Cook pasta according to package directions until al dente, set aside.

Meanwhile, heat olive oil in a large saucepan over medium-high heat.  Add onion and half the garlic, saute for 5 minutes over medium heat, stirring occasionally, until onion is translucent and soft.  Add in thyme and sage and half the salt, and saute for 5 more minutes, until the onions start to brown.

Add in spinach, tomatoes, and remaining garlic and salt to the onion mixture.  Cook covered over medium het for about 10 minutes, stirring once or twice, until the spinach has wilted.  Add the basil, cannellini beans, and cooked pasta.  Heat on low for 5 minutes or until pasta is heated throughout.

Sprinkle with freshly ground black pepper and serve.

Serves 4