Ingredients
1 T olive oil
1 small onion, sliced
1 large rib celery, sliced
1 (14.5 oz) can vegetable broth (1 3/4 cups)
2 cups water
1 (15-19 oz ) can cannelini beans, rinsed and drained
1 (14.4 oz) can diced tomatoes
2 garlic cloves, minced
1 tsp sugar
1/4 tsp salt
1/4 tsp ground pepper
1/4 cup tubettini or ditalini pasta
1 (10 oz) pkg frozen spinach
Preparation
HEAT oil in 5-6 quart Dutch oven over med heat until hot. Add onion and celery and cook, stirring occasionally, until vegetables are tender, about 10 min.
HEAT broth and water in a 2 qt saucepan to boiling over high heat.
ADD beans, tomatoes, garlic, sugar, salt and pepper to onion mixture; heat to boiling over high heat. Add broth mixture and pasta; best to boiling. Reduce heat to med and cook 5 minutes. Add frozen spinach; cook, stirring frequently to separate spinach, 3-4 minutes longer.
