1 medium onion, chopped

4 cloves garlic, minced

½ lb. Sliced mushrooms

1 red/yellow bell pepper, chopped

2 celery stalks, sliced

2 14.5 oz cans low-sodium ready-cut tomatoes w/ juice

2 15 oz cans cannelloni beans, rinsed and drained

½ lb spinach, coarsely chopped

2/3 cups fresh basil

salt and pepper to taste

1 lb ziti or rigatoni, cooked al dente

grated parmesan

cooking spray

Spray nonstick skillet w/ cooking spray.  Saute onion, garlic, mushrooms, bell pepper, and celery for 5 minutes or until soft.  Reduce heat and add tomatoes w/ juice and beans.  Cover and simmer for 15 minutes.  Add spinach, basil, salt, and pepper.  Simmer 15 more minutes.  Toss w/ additional chopped basil if desired and serve over pasta.  Top w/ grated parmesan.

Serves 8 at 5 points