Rita Heikenfeld's Vegetarian Pasta Fagioli

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1 pound any short whole wheat or regular pasta, boiled
¼ to ½ cup olive oil
1 tablespoon minced garlic
14.5 can diced tomatoes, low sodium
14.5 oz can diced tomatoes and chilies (or two cans regular tomatoes if you don’t want the kick of the chilies)
2-3 teaspoons dried oregano
2 cans beans of your choice, drained: Cannellini, kidney, chick peas, etc.
1 bag, 8-10 oz, any fresh green, like spinach, swiss chard, etc.
Generous amount of Romano or Parmesan cheese for sprinkling on top

Heat oil and add garlic and red pepper flakes. Cook for a minute over low heat. Add everything but greens and cheese. Bring to a boil. Lower to a simmer and cook while pasta is boiling, about 12-15 minutes or so. Add fresh greens. Stir until just wilted. Pour over pasta. Sprinkle with cheese.