Pasta, Beans, 'n' Greens

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced italian-style undrained canned
• 16 ounce cannellini beans beans white rinsed drained canned
• 0.5 cup carrots finely chopped
• 15.8 ounce less-sodium chicken broth fat-free canned
• 1  garlic clove minced
• 2 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 0.5 teaspoon oregano dried
• 1 ounce parmesan cheese fresh grated
• 0.5 cup penne pasta) (tube-shaped uncooked
• 0.3 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped ()

Equipment

• sauce pan

Directions

1. Heat oil in a medium saucepan over medium-high heat.
2. Add carrot, onion, and garlic; saut 5 minutes.
3. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
4. Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally.
5. Sprinkle each serving with cheese.