Categories: Dinner, Soup

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

1. In a dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta.

2. 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.

3. Stir in spinach. Ladle into individual bowls. Top with Parmesan cheese and/or fresh basil, if desired.

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