• 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 3 cups low fat, low sodium chicken broth
  • 1 cup canned whole tomatoes, chopped
  • 1 1/2 cups kidney beans, cooked
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup chopped spinach
  • 1 cup seashell pasta
  • ground black pepper to taste


In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.