Pasta E Fagioli

• 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

1. 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.
2. HEAT broth and water in a 2 qt saucepan to boiling over high heat.
3. 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.

olive oil, onion, celery, vegetable broth, water, cannelini beans, tomatoes, garlic, sugar, salt, ground pepper, tubettini, frozen spinach

Taken from www.epicurious.com/recipes/member/views/pasta-e-fagioli-53082401 (may not work)