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Ingredients
1 tbsp canola oil
1 yellow onion, diced
2 medium carrots, diced
½ tsp salt
1 lb lean ground beef
3 garlic cloves, minced
1½ tsp dried oregano
1 tsp cumin
¾ tsp cayenne
¼ tsp black pepper
2 cups whole-wheat elbow pasta
1 (14 oz) can kidney beans, drained and rinsed
1½ cups low-sodium chicken broth
1 (14.5 oz) can diced, fire-roasted tomatoes
1½ cups tomato sauce
6 cups baby spinach
1½ cups shredded sharp cheddar cheese
Directions
Heat oil in a large saucepan or a Dutch oven over medium heat. Add onion, carrots, and salt; cook until vegetables have softened, about 6 minutes. Stir in beef and garlic; heat until meat is browned. Stir in oregano, cumin, cayenne, and black pepper; heat 30 seconds.
Add pasta, beans, chicken broth, canned tomatoes, and tomato sauce. Bring to a boil, then reduce heat to a simmer. Once simmering, cover the pot and cook until pasta is al dente, about 15 minutes. Stir in spinach and heat just until wilted. Remove from heat and stir in cheese until melted.
