Cannellini, spinach, and ditalini pasta deliciously come together in this kid-friendly vegan recipe inspired by Campbell’s Kitchen. For a change, swap in other beans, kale or chard, and your choice of fun-shaped pasta. The secret to this recipe’s success? The Swanson Flavor Boost Concentrated Vegetable Broth.

Kid-Friendly White Beans and Spinach

Serves 4

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, minced (about 1 cup)
• 1/4 teaspoon crushed red pepper
• 1 packet Swanson Flavor Boost Concentrated Vegetable Broth
• 1 (6-ounce) package fresh baby spinach
• 1 (15-ounce) can cannellini, rinsed, drained
• 1 cup ditalini pasta, cooked, drained (about 2 cups)

Directions:

1. Heat the oil in a 12-inch skillet over medium heat.
2. Add the onion and cook until tender, stirring occasionally.
3. Stir in the red pepper, concentrated broth and spinach. Cover and cook until the spinach is wilted.
4. Add the beans and pasta and toss to coat. Serve immediately.

More yummy vegan lunch recipes!