2 (14.5 oz) cans of Italian Style diced tomatoes
1(19 oz) can of cannellini beans, drained and rinsed
2 cloves minced garlic
1 tsp Willie Green's Organic dried basil

2 tsp dried oregano
½ c. sliced Kalamato olives
10 oz fresh spinach, torn into bite size pieces
1 lb penne pasta
1/2 c. crumbled feta cheese

1. Bring water to a boil in a large pot for the pasta. Cook the pasta until al denté.

2. Meanwhile, heat the beans, tomatoes, garlics and herbs to boiling in a large non stick sauté pan. Turn the heat down and simmer for 10 minutes.

3. Add the olives and spinach to the sauce. Stir gently over low heat until the spinach has wilted.

4. Serve the sauce over the pasta. Top with the crumbled feta.