Pasta & White Bean Soup

Ingredients

• 1 Tbs olive oil
• 1‌1⁄2 cups frozen mirepoix (diced onion, celery and carrot)
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tsp salt
• 1⁄4 tsp crushed red pepper
• 1⁄4 tsp ground pepper
• 1 28-oz can diced tomatoes
• 2 cups chicken broth
• 1 15 oz can cannellini beans, drained and rinsed
• 8 oz small pasta, such as elbows
• 1‌1⁄2 cups frozen spinach
• 4 Tbs grated Parmesan cheese

Directions

1. Put a large saucepan of water on to boil.
2. Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
3. Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
4. Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.