Source: https://www.eatingwell.com/recipe/7923697/white-bean-soup-with-pasta/

Ingredients

• 1 tbsp of extra-virgin olive oil
• 1.5 cups of frozen mirepoix (diced onion, celery, and carrot)
• 2 cloves of garlic, minced
• 1 tsp of Italian seasoning
• 1 tsp of salt
• 0.25 tsp of crushed red pepper
• 0.25 tsp of ground black pepper
• 1 (28 oz) can of no-salt-added diced tomatoes
• 2 cups of low-sodium chicken broth
• 1 (15 oz) can of low-sodium cannellini beans, rinsed
• 8 ounces of small whole-wheat pasta, such as elbows
• 1.5 cups of frozen cut-leaf spinach
• 4 tbsp of grated Parmesan cheese

Instructions

• Put a large saucepan of water on to boil.
• Heat 1 tbsp of olive oil in a a large pot over medium-high heat. Add 1.5 cups of frozen mirepoix and cook, stirring until softened. (~3 minutes)
• Add 2 cloves of minced garlic, 1 tsp of Italian seasoning, 1 tsp of salt, 0.25 tsp of crushed red pepper, and 0.25 tsp of ground black pepper, and cook, stirring until fragrant. (~1 minute)
• Add 1 can of diced tomatoes and their juices, 2 cups of chicken broth, and 1 can of beans. Bring to a boil.
• Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until tomatoes begin to break down. (~10 minutes)
• Meanwhile, cook 8 ounces of pasta in the boiling water for 1 minute less than the package directions. Drain pasta.
• Stir 1.5 cups of spinach into the soup. Stir in the pasta just before serving.
• Serve topped with 4 tbsp of Parmesan cheese.