Ingredients
  • 1   medium 
    onion, chopped
  • 1   tablespoon 
    olive oil
  • 2  14  ounce cans 
    reduced-sodium chicken broth
  • 1 1/2  cups 
    water
  • 1  15  ounce can 
    cannellini beans, rinsed and drained
  • 1   medium 
    zucchini, coarsely chopped
  • 1   cup 
    sliced carrots
  • 3   cloves 
    garlic, minced
  • 3/4  cup 
    dried multigrain elbow macaroni
  • 1   tablespoon 
    snipped fresh oregano or 1 tsp. dried oregano, crushed
  • 6   cups 
    coarsely torn, trimmed Swiss chard or 8 cups packaged fresh baby spinach leaves
  • 1  14 1/2 ounce can 
    no-salt-added diced tomatoes
Directions
1.
In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boiling. Add pasta and dried oregano, if using. Return to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in Swiss chard. (If using spinach, stir in at the last with tomatoes.) Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.
2.
Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano.
Nutrition information
Per Serving: cal. (kcal) 162, Fat, total (g) 3, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 6, pro. (g) 10, vit. A (IU) 57.82, vit. C (mg) 24.21, Thiamin (mg) 0.22, Riboflavin (mg) 0.19, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.18, Folate (g) 52.41, Cobalamin (Vit. B12) (g) 0, sodium (mg) 554, Potassium (mg) 434, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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