Pasta-And-Bean Soup With Spinach

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, crushed
• 2 cups water
• 1 1/2 cups cooked tubetti (about 3/4 cup uncooked small tubular-shaped pasta)
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16-ounce) can tomato puree
• 1 (10 1/2-ounce) can low-salt chicken broth
• 8 cups chopped spinach leaves
• 1 (19-ounce) can cannellini beans or other white beans, drained
• 2 tablespoons hot pepper sauce
• 8 teaspoons grated Parmesan cheese
• 5 lemon wedges
• Fresh oregano sprigs (optional)

1. Heat oil in a large Dutch oven over medium heat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add water and next 6 ingredients (water through broth). Bring to a boil, reduce heat, and simmer 20 minutes. Add spinach and beans; cook 3 minutes. Stir in pepper sauce. Sprinkle with cheese. Serve with lemon wedges, and garnish with fresh oregano sprigs, if desired.

olive oil, onion, garlic, water, tubularshaped pasta, oregano, salt, pepper, tomato puree, lowsalt chicken broth, chopped spinach leaves, cannellini beans, hot pepper, parmesan cheese, lemon wedges, oregano

Taken from www.myrecipes.com/recipe/pasta-and-bean-soup-with-spinach (may not work)