Spinach Bean Soup

• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 cups water
• 1 can (15 ounces) tomato puree
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups packed torn fresh spinach
• 1 can (16 ounces) navy beans, rinsed and drained
• 1-1/2 cups cooked small tube pasta or other small pasta
• 1/2 to 1 teaspoon hot pepper sauce
• 8 teaspoons shredded Parmesan cheese

1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

onion, olive oil, garlic, water, tomato puree, chicken broth, oregano, sugar, salt, pepper, fresh spinach, navy beans, pasta, hot pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-bean-soup/ (may not work)