Pasta E Fagioli

By CarolM-2

Ingredients

• 1 Tbsp. olive oil
• 1 small onion, sliced
• 1 lg. rib celery, sliced
• 1 (14 1/2 oz.) vegetable broth
• 2 cups water
• 1 can cannellini beans. (white kidney beans) rinsed and drained.
• 1 14 1/2 oz. can diced tomatoes
• 2 garlic cloves, crushed and minced
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/4 pepper
• 1/4 cup tubettini or ditalini pasta. (or small elbow macaroni)
• 1 10 ounce package frozen chopped spinach

Preparation

Step 1

In a dutch oven, heat oil over medium heat until hot. Add onion and celery and cook, stirring occasionally, until vegetables are tender, about 10 minutes.
Meanwhile, in a 2 qt. saucepan, heat broth and water 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. Heat to boiling. Reduce heat to medium and cook minutes. Add frozen spinach. Cook stirring frequently to separate the spinach 3-4 minutes longer.