Low-Fat Tuscan Bean And Pasta Stew - cooking recipe

Ingredients

12 ounces uncooked pasta (elbow macaroni, small shells or fusilli)
2 tablespoons olive oil
2 cups minced onions
2 tablespoons minced garlic
1 teaspoon dried thyme
1 teaspoon dried sage
3/4 teaspoon salt
10 ounces fresh Baby Spinach
2 (14 1/2 ounce) cans diced tomatoes
1/4 cup fresh basil, minced
3 cups canned cannellini beans, drained
fresh ground black pepper

Preparation

Cook pasta according to package directions. Drain and set aside.
Heat olive oil in a large saucepan. Add onion and half the garlic; saute for 5 minutes over medium heat, until onion is translucent.
Add thyme, sage and 1/2 t. salt; saute for 10 minutes more, until the onions just start to brown.
Add the spinach, tomatoes and remaining garlic and salt. Stir, cover and cook over medium heat for 10 minutes, stirring once or twice, until the spinach has wilted.
Add the basil, beans, and cooked pasta. Heat on low.
When pasta is heated throughout, add black pepper and serve.