Ingredients

• 1  medium onion, chopped
• 1  Tbsp. olive oil
• 2  14-oz. cans reduced-sodium chicken broth
• 1-1/2  cups water
• 1  15-oz. 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  Tbsp. 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-oz. 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. Makes 6 (1-1/2-cup) servings.