1 can white kidney beans (rinsed and drained (15 oz))
1 can italian stewed tomatoes (undrained)
1/4 cup fresh parsley (minced)
1 tablespoon prepared pesto ()
1/4 cup uncooked orzo pasta ()
1 cup fresh baby spinach ()
1/4 cup romano cheese ()
I omitted the parsley, used star shaped pasta (my kiddos loved it!) in the place of the orzo for a fun twist and used fresh Parmesan cheese instead of Romano cheese.
This is a super inexpensive and yummy recipe that you can easily turn into an extra healthy meal by purchasing organic vegetables, organic chicken broth and whole wheat pasta for just a few extra dollars.
In a dutch oven, saute onion, potato, celery and garlic in oil until tender. Stir in broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta.
Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
Add spinach and cook just until wilted. Sprinkle each serving with cheese.