Ingredients

1 teaspoon Dierbergs olive oil
½ cup finely diced shallot
2 cloves garlic, minced
1 box (32 ounces) reduced-sodium chicken or vegetable broth
1 can (14.5 ounces) Dierbergs diced tomatoes
1 can (14.5 ounces) cannellini beans, rinsed and drained
1 teaspoon dried rosemary, crushed
Dash crushed red pepper flakes
1 cup tri-color rotini pasta
3 cups baby spinach
Freshly ground black pepper

Directions

In large saucepan, heat olive oil over medium-high heat. Add shallot and garlic; cook stirring occasionally until shallot wilts, about 3 to 4 minutes. Add broth, tomatoes, beans, rosemary, and red pepper flakes; bring to a boil. Stir in pasta; return to a boil. Reduce heat and simmer stirring frequently until pasta is tender, about 12 minutes. Stir in spinach. Season with black pepper. Ladle into serving bowls.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 236
Cholesterol: 11 mg
Fat: 2 g
Sodium: 834 mg
Carbohydrates: 42 g
Protein: 15 g
Fiber: 10 g