Veronica's Pasta Figiole

• 12 onion, small
• 1 clove garlic (I prefer two cloves)
• 1 bell pepper (I used 1/2 yellow and 1/2 orange)
• 1 stalk celery
• 12 cup tomato sauce, low sodium
• 23 cup of canned white beans
• 12 cup frozen spinach
• 1 teaspoon dried basil
• 1 12 cups vegetable broth
• 1 12 ounces pasta (dry, uncooked)

1. Prepare pasta according to recipe directions, omit salt, drain and set aside.
2. Rinse and drain beans and set aside.
3. Dice onion, bell pepper, and celery, set aside.
4. Mince garlic, set aside.
5. Spray non-stick sauce pan with cooking spray and saute onion, bell pepper, celery, and garlic for 5-7 minutes on medium-low heat, or until onions are translucent.
6. Reduce heat and add tomato sauce, broth, spinach, basil and beans.
7. Cover and simmer 15-20 minutes.
8. Serve with pasta (Pasta suggestion: Use any bite sized pasta such as small seashells, elbows or orzo).

onion, clove garlic, bell pepper, celery, tomato sauce, white beans, frozen spinach, basil, vegetable broth, pasta

Taken from www.food.com/recipe/veronicas-pasta-figiole-37300 (may not work)