1 tbsp. olive oil
1/2 c. frozen chopped onion
1 tsp. minced garlic
3 c. hot water
2 vegetable bouillon cubes or 2 tsp. instant broth granules
1 (14 oz.) can Italian plum tomatoes, not drained
2 c. uncooked sm. pasta shells
1 tsp. dried oregano
2 (16 oz.) cans kidney beans, rinsed and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 tbsp. red wine vinegar

Heat oil in medium size saucepan. Add onion and garlic; stir over medium heat until onion is thawed and translucent. Add water, bouillon cubes and tomatoes; break up tomatoes with back of spoon. Cover; bring to boil. Stir in pasta and oregano. Return to boil and boil uncovered, stirring often, 8 minutes or until pasta is tender.

Stir in beans and spinach. Cook about 2 minutes, until heated through. Just before serving, stir in vinegar; serve cheese separately. Makes 4 servings.