This is a quick throw together and serve recipe. I like it.
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
1-pound fresh spinach, trimmed and rinsed
or 1–10-ounce package unthawed, frozen chopped spinach
1-1 pound can white beans (or chickpeas)
6 cups beef stock or 2 cups canned beef broth combined with 4 cups water
1 cup (8 ounces) small, dried pasta, elbow or some other small pasta
Salt to taste
Pepper to taste
½ cup grated Parmesan cheese
1 large yellow onion, finely chopped
2 cloves garlic, minced
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
1-pound fresh spinach, trimmed and rinsed
or 1–10-ounce package unthawed, frozen chopped spinach
1-1 pound can white beans (or chickpeas)
6 cups beef stock or 2 cups canned beef broth combined with 4 cups water
1 cup (8 ounces) small, dried pasta, elbow or some other small pasta
Salt to taste
Pepper to taste
½ cup grated Parmesan cheese
- Heat the oil in a 3-quart saucepan.
- Add onion and sauté until brown about 10 minutes.
- Stir in garlic, marjoram and rosemary and sauté 2 minutes longer.
- Add spinach.
- Cover and cook until tender about 5 minutes.
- Add the white beans and stock and bring to a simmer.
- Add the pasta and cook, uncovered, stirring occasionally 10 minutes more or until pasta is tender.
- Stir in salt and pepper to taste.
- Serve with Parmesan cheese.
