Ingredients
1/2 cup chopped onion1 tablespoon olive oil3 garlic cloves, minced2 cups water1 can (15 ounces) tomato puree1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1 teaspoon dried oregano1/2 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepper5 cups packed torn fresh spinach1 can (16 ounces) navy beans, rinsed and drained1-1/2 cups cooked small tube pasta or other small pasta1/2 to 1 teaspoon hot pepper sauce8 teaspoons shredded Parmesan cheese
Preparation
In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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 cheese.
