Ingredients
1 large onion, chopped1 garlic clove, minced4 cups reduced-sodium chicken broth1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained2 medium carrots, sliced1/2 cup uncooked elbow macaroni1/4 teaspoon dried oregano1 package (10 ounces) frozen chopped spinach, thawed
Preparation
In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the broth, beans, tomatoes, carrots, macaroni and oregano. Cook until vegetables and macaroni are tender, about 20 minutes.
Stir in spinach; bring to a boil. Remove from the heat; let stand for 5-10 minutes.
