Tomato, Pasta And Spinach Soup

• 1 tablespoon minced garlic clove
• 2 teaspoons oil
• 6 cups water
• 4 cups crushed tomatoes (fresh or 28 oz. can)
• 4 chicken bouillon cubes
• 1/4 teaspoon dried sage
• 1 cup shell pasta
• 1 (10 ounce) package frozen chopped spinach
• 1 (15 ounce) can white kidney beans
• grated parmesan cheese (optional)

1. In a 3-4 quart pot, heat garlic in oil until aromatic.
2. Add water, tomatoes, chicken broth cubes, and sage and bring to a boil.
3. Stir in pasta and cook, stirring occasionally, 5 minutes.
4. Add spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender.
5. Stir in rinsed and drained beans and heat 1 minute longer.
6. Sprinkle with parmesan cheese if desired.

garlic, oil, water, tomatoes, chicken bouillon cubes, sage, shell pasta, spinach, white kidney beans, parmesan cheese

Taken from www.food.com/recipe/tomato-pasta-and-spinach-soup-133603 (may not work)