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Orecchiette With White Beans and Spinach
Healthy and hearty!

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Ingredients
- 1 Tbsp.
olive oil
- 4
cloves garlic, finely chopped
- 2 tsp.
vegetable bouillon base (we used Better Than Bouillon)
- 12 oz.
orecchiette or other short pasta
- 2 tsp.
fresh thyme leaves
- 1
15- to 15.5-ounce can small white beans, rinsed
- 3 cups
baby spinach
- 1/2 cup
finely grated Parmesan
Black pepper
Directions
- Step 1Heat oil and garlic in large, deep skillet on medium until garlic is light golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base.
- Step 2Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes.
- Step 3Fold in beans, spinach, Parmesan, and ½ teaspoon pepper and cook until beans are heated through, about 2 minutes.
- Step 1Heat oil and garlic in large, deep skillet on medium until garlic is light golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base.
NUTRITIONAL INFORMATION (per serving): About 495 calories, 10 g fat (2.5 g saturated), 21 g protein, 690 mg sodium, 87 g carbohydrate, 8 g fiber

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