Ingredients

4 cups canned no-salt- added chicken broth, undiluted

3 cups water

1 cup sun-dried tomatoes

6 ounces bow tie pasta, uncooked

4 green onions, sliced

1 Tablespoon balsamic vinegar

1 clove garlic, minced

1 (10-ounce) package frozen leaf spinach, thawed and drained

Preparation

  1. Combine first 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce, reduce heat, and simmer 10 minutes or until tomatoes are soft. Remove tomatoes from mixture. Let cool slightly; cut into thin strips.

  2. Return tomatoes to pan. Stir in pasta and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until pasta is tender. Remove from heat; stir in spinach.