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Pasta Fagioli - Makes 6 servings.

• 1 Tbsp. olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 3 medium stalks celery, chopped 1/2-inch pieces
• 1 1/2 tsp. dried Italian seasoning
• 1/4 tsp. crushed red pepper flakes (optional)
• Salt, to taste
• 1 (15 oz.) can reduced-sodium vegetable broth (or chicken broth)
• 1 (8 oz.) can reduced-sodium tomato sauce
• 2 medium tomatoes, chopped
• 1 cup uncooked whole-wheat rotini pasta
• 1/2 cup packed fresh spinach, chopped
• 1 (15 oz.) can unsalted cannellini beans, rinsed and drained
• 2 tsp. dried parsley
• 2 Tbsp. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

Per serving: 180 calories, 4 g fat (<1 g saturated fat), 30 g carbohydrate, 8 g protein, 6 g dietary fiber, 360 mg sodium.