Quick Pasta E Fagioli

Myrle Dayhuff

I haven't cooked a meal for years, but this was something I used to make all the time - so delicious!

1 large onion, chopped
1 Tbsp. chopped garlic
2-3 Tbsp. olive oil
1 (15 oz.) can white beans, drained
1 (15 oz.) can cannellini beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can chopped tomatoes, including liquid
1 (32 oz.) can chicken broth
2 tsp. crushed rosemary
1 Tbsp. dried basil
Black pepper to taste
1 cup frozen spinach
Cooked small pasta
Romano cheese

Saute onion and garlic in olive oil until softened. Add drained white, cannellini, and garbanzo beans. Cover and cook about 10 minutes, stirring often. Add can of tomatoes, including liquid. Cover and cook about 15 minutes. Add chicken broth and one cup of water. Cover and cook about 20 minutes. Add spinach. Cover and finish cooking about 15 to 20 minutes more. Serve with cooked small pasta. Top with Romano cheese.