1 T olive oil
2 onions, chopped
2 garlic cloves, minced
28 oz can crushed tomatoes
3 C low-sodium vegetable broth
2 carrots, sliced
4 celery stalks, sliced
3/4 C ditalini pasta
19 oz can cannellini beans, rinsed and drained
10 oz pkg frozen chopped spinach, thawed
2 tsp dried oregano
1/2 tsp ground black pepper
2 T grated Parmesan cheese
In large saucepan or Dutch oven, heat oil., Add onions and garlic, cook stirring as needed, until soft, about 5 minutes.
Add tomatoes, broth, carrots, celery, pasta and 3 cups water; bring to a boil, stirring to prevent pasta from sticking to the bottom of the pan.
Reduce heat and simmer, covered, stirring until the pasta is tender, about 15 minutes.
Add beans, spinach, oregano and pepper, return to a boil..
Serve, sprinkled with cheese.