Ingredients: 

2 tbsp. olive oil

4 cloves garlic, finely chopped 

2 tsp. vegetable bouillon base (we used Better Than Bouillon) 

12 oz. orecchiette pasta 

2 tsp. fresh thyme leaves 

1 14-oz. can small white beans, rinsed 

2 c. baby spinach 

1/2 c. finely grated Parmesan cheese pepper

Steps to Make It: 

Step 1: Heat oil and garlic in a large deep skillet on medium until garlic is light golden brown, about 2 min. Remove from heat, add 4 cups of water, and whisk in bouillon base.

Step 2: Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is al dente, 10 to 12 min.

Step 3: Fold in beans, spinach, Parmesan, and 1/2 tsp. pepper and cook until beans are heated through, about 2 min.

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