A warming weeknight supper built on good broth, ready in thirty minutes. The Swanson broth carries enough body and flavour from its vegetables and stock to need little help, so pasta and greens do the work, making it a light bowl that feels like real dinner.

Serves 2. 30 minutes, 10 at the stove.

About 300 calories a serving, 11 g protein, 45 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring three cans of Swanson beef broth to a boil in a large pot over high heat.8 min
2. Add four ounces of pasta and stir. Cook until the pasta is tender, about the time it takes according to the box.12 min
3. While the pasta cooks, warm one tablespoon of oil in a small pan over medium-high heat and cook two sliced garlic cloves until fragrant but not brown, about one minute. Stir the garlic and oil into the broth once the pasta is done.
4. Tear four ounces of fresh spinach or kale into the broth, season with salt and pepper to taste, and stir until the greens wilt, about two minutes.2 min

Note Swap any quick-cooking green for the spinach or kale. Leftovers keep, covered, for three days and reheat gently on the stove. Serve with crusty bread and grated cheese on the side if you have them.