Bean and Pasta Soup

(Maria Gooding; St. Thomas, Ontario, Canada)

Prep: 20 min.
Cook: 30 min.
Yield: 5 servings

1 C. uncooked small pasta
2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
1 T. olive oil
2 C. water
1 can (14.5 oz) diced tomatoes, undrained
1-1/4 C. reduced-sodium chicken broth or vegetable broth
1 tsp. dried basil
1/4 tsp. dried rosemary, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 can (15oz) white kidney or cannellini beans, rinsed and drained
2 C. shredded fresh spinach
1/4 C. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese.

*Taste of Home; Light and Tasty, Feb/Mar 2006*