Tuscan Bean and Pasta Stew

Tuscan Bean and Pasta Stew

From Mollie Katzen's Vegetable Heaven

3 cups uncooked pasta (any small shape) [alternately: 1-lb package frozen corn, defrosted]
1 to 2 Tablespoons olive oil
2 cups minced onion
1 Tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried sage
1 Tablespoon dried basil (or 3 Tablespoons minced fresh basil)
2 10-oz packages frozen chopped spinach, defrosted and drained (or 2 lbs fresh spinach -- cleaned, stemmed and chopped)
2 14.5-oz cans diced tomatoes
2 15-oz cans cannellini beans, rinsed and drained

for the top: ground black pepper, grated parmesan cheese, red wine vinegar

1. Heat a large pot of salted water for the pasta, if using. When it boils rapidly, add the pasta, give it a stir, and cook until tender. Drain and set aside.

2. Meanwhile, heat the oil in a large, deep saucepan or Dutch oven. Add the onion and half the garlic, and sauté for about 5 minutes over medium heat, stirring often. Add 1/2 teaspoon of the salt and the dried herbs and sauté for about 10 minutes longer. NOTE: if you're using fresh basil, add it later.

3. Add the spinach to the onion, along with the tomatoes and remaining garlic and salt. Stir, cover, and let stew over medium heat for about 10 minutes, stirring once or twice.

4. If you're using fresh basil, stir it in now, along with the beans and cooked pasta [or corn]. Don't cook the stew any further at this point -- just heat it gently before serving. When it is heated through, add a generous amount of freshly ground black pepper, a few Tablespoons of grated parmesan, and/or the vinegar.

Yield: 4 to 6 servings
Prep time: About 45 minutes (30 minutes of work)