Macaroni And Bean Soup(Low-Fat)

• 1 1/4 c. elbow macaroni
• 2 Tbsp. olive oil
• 2 medium carrots, coarsely chopped
• 2 medium celery stalks, coarsely chopped
• 1 medium onion, chopped
• 1 (16 oz.) can tomatoes
• 1 (14 1/2 oz.) can chicken broth
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 c. water
• 2 (19 oz.) cans white cannellini beans
• 1 (19 oz.) can red kidney beans
• 1 (10 oz.) pkg. frozen chopped spinach
• grated Parmesan cheese

1. Prepare macaroni according to package directions.
2. Drain and rinse.
3. In a large soup kettle, heat olive oil over medium-high heat.
4. Add carrots, celery and onion; saute until tender.
5. Add tomatoes with liquid, chicken broth, salt, pepper and water. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.

elbow macaroni, olive oil, carrots, celery stalks, onion, tomatoes, chicken broth, salt, pepper, water, beans, red kidney beans, spinach, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518772 (may not work)