Difficulty: Easy - for beginners
Serves: 4 servings
1 28 ounce candiced tomatoes with Italian herbs
2 cups water
1 14 - 15 ounce cangarbanzo beans (chickpeas), rinsed and drained
1 cup low-sodium vegetable or chicken broth
1 mediumyellow sweet pepper, chopped
2 teaspoons Italian seasoning or 1 teaspoon each dried basil and garlic powder
1 cup dry rigatoni or penne pasta
2 - 3 cups baby spinach
Shaved Parmesan and/or fresh basil (optional)
1. In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
2. Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.