- Heat oil in a large pot over medium heat, add garlic and red pepper flakes.
- Cook until fragrant about 30 seconds.
- Add onion and cook for an additional 3-5 minutes.
- Stir in tomatoes, broth, water and dried herbs.
- Bring to a simmer over high heat.
- Add pasta and cook for 5 minutes.
- Reduce heat to medium, stir in beet greens, beans, tomato paste, and salt and pepper.
- Continue to cook until beans are warmed through.
- Serve with grated parmesan cheese.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt and Parmesan to taste):
200 calories, 4 g fat, 0.5 g saturated fat, 5 mg cholesterol, 900 mg sodium, 33 g carbohydrate, 5 g fiber, 5 g sugar, 8 g protein
