Ingredients
1 cup uncooked small pasta2 celery ribs, thinly sliced2 medium carrots, thinly sliced1 medium onion, chopped1 tablespoon olive oil1 garlic clove, minced2 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1-1/4 cups reduced-sodium chicken broth or vegetable broth1 teaspoon dried basil1/2 teaspoon dried rosemary, crushed1/4 teaspoon salt1/8 teaspoon pepper1 can (15 ounces) cannellini beans, rinsed and drained2 cups shredded fresh spinach1/4 cup shredded Parmesan cheese, optional
Preparation
Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. 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 if desired.
