Tuscan Stew
A hearty and wholesome Italian-style stew with pasta, spinach, cannellini beans, and fresh herbs.
Ingredients
- 3 cups uncooked whole wheat penne pasta
- 2 tablespoons olive oil
- 2 cups onion (minced)
- 1 tablespoon garlic (minced)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage (chopped)
- 3 tablespoons fresh basil (chopped)
- 2 pounds fresh spinach (cleaned and chopped)
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cans (15 ounces each) cannellini beans (rinsed and drained)
- black pepper (to taste)
- 3 tablespoons Parmesan cheese (freshly grated)
- 2 teaspoons red wine vinegar
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook until tender, according to package directions. Drain and set aside.
- In a large deep saucepan, heat olive oil over medium heat. Add onion and half of the garlic; sauté for 5 minutes, stirring often.
- Add spinach, tomatoes, remaining garlic, and salt. Stir, cover, and simmer for 10 minutes.
- Add beans, cooked pasta, thyme, sage, and basil. Stir until heated through.
- Season generously with black pepper, stir in Parmesan and red wine vinegar.
- Serve in bowls with extra cheese and vinegar on the side.
Notes
Credit: Dorothy Spencer, HSA North Carolina Unit. Adapted from The Herb Society of America’s Guide to Growing and Cooking with Herbs.
