Pasta and Bean Soup

• 4 cups reduced-sodium fat-free chicken broth
• 1 cup chopped carrot
• 1 stalk celery, chopped
• 1 teaspoon dried oregano or 1 teaspoon Italian herb seasoning
• 1 (15 ounce) can cannellini beans
• 1 (14 1/2 ounce) can chopped tomatoes, undrained
• 34 cup rotini pasta
• 3 ounces fresh Baby Spinach (half a pack)
• fresh ground black pepper, to taste

1. Heat broth, carrots and celery in a large Dutch oven.
2. Sprinkle dried herbs, stir and simmer for 10 minutes.
3. Puree or mash 1/2 of the white beans in a small bowl.
4. Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well.
5. Add pasta and simmer for 5 minutes.
6. Stir in spinach and cook for 2-3 minutes more.
7. Ladle into 6 bowls.
8. Garnish with ground black pepper.
9. Serve with warm crusty bread.

chicken broth, carrot, celery, oregano, cannellini beans, tomatoes, rotini pasta, fresh ground black pepper

Taken from www.food.com/recipe/pasta-and-bean-soup-110537 (may not work)