Ingredients
3/4
cup water
1
cup chopped onions
2
small unpeeled red potatoes, cubed (1 cup)
1/2
cup chopped carrot
1/2
cup chopped celery
1/3
cup chopped green bell pepper
2
large cloves garlic, finely chopped
1
box (9 oz) frozen spinach
1/4
cup uncooked rosamarina or orzo pasta (1 1/2 oz) or 1/4 cup broken spaghetti (1 oz)
2
cans (14 oz each) chicken broth
1
can (15 oz) cannellini beans, drained, rinsed
1
can (8 oz) no-salt-added tomato sauce
1/4
cup chopped fresh parsley or 1 tablespoon dried parsley flakes
1/2
teaspoon dried oregano leaves
1/2
teaspoon dried basil leaves
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
In 4-quart nonstick saucepan or Dutch oven, heat water to boiling over medium-high heat. Add onions; cook 3 minutes, stirring occasionally. Add potatoes, carrot, celery, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add remaining ingredients. Heat to boiling.
Reduce heat; simmer about 20 minutes, stirring occasionally, until potatoes and pasta are tender.
