Ingredients
- 1 28oz can diced tomatoes with italian herbs
- 1 14 oz can garbanzo beans (chikpeas) rinsed and drained
- 1 cup low sodium vegetable or chicken broth
- 1 medium yellow sweet pepper, chopped
- 2 tsp. Italian seasoning (or 1 tsp dried basil and 1 tsp garlic powder)
- 1 cup dry rigatoni or penne pasta
- 2-3 cups baby spinach
- shaved parmesan and or fresh basil
Directions
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In a dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta.
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Bring to a boil over high heat. Reduce heat to medium. Cook and cover for 10 min, stirring occasionaly, just until pasta is barely tender.
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Stir in spinach. Ladle into individual bowls. Top with Parmesan cheese and/or fresh basil, if desired.