A can of Progresso penne soup becomes dinner in minutes when you stir in beans and bitter greens. The pasta is already cooked and the broth is built in, so you just heat and add what you like. Serve with bread to stretch it.

Serves 2. 15 minutes, 8 at the stove.

About 320 calories a serving, 11 g protein, 49 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon oil in a saucepan over medium heat and add 2 minced garlic cloves, stirring until fragrant, about one minute.1 min
2. Pour in the entire can of Progresso soup and bring to a simmer, stirring often. While it heats, drain and rinse 1 can of white beans.3 min
3. Stir the beans into the pot and add 3 handfuls of fresh spinach or kale in stages, stirring after each addition until the greens wilt.3 min
4. Taste and season with salt and pepper as needed, then ladle into bowls and serve with bread on the side.

Note Swap the beans for diced chicken breast if you have it, or leave them out and add a poached egg to each bowl. Leftovers keep covered in the fridge for three days. Serve with crusty bread to make it more substantial.