Pasta Fagioli

• 1 large onion, diced
• 6 garlic cloves (or more)
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 cups broth, vegetable
• 2 cups water
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 cup chopped carrot (or more)
• 2 cups frozen spinach (or more)
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 14 teaspoon black pepper
• 2 ounces small shell pasta
• parmesan cheese (optional)

1. Spray the bottom of a large pot with Pam.
2. Add onion and garlic, sautee until onion is tender.
3. If you're in a hurry, don't bother sauteeing, just go to the next step after adding onion and garlic.
4. Stir in half of the tomatoes, water, broth, half of the beans, vegetables, parsley, basil, and pepper.
5. Add the other half of either the tomatoes or the beans.
6. Or add both if the mix looks right.
7. Then if it's too "dry", add some water.
8. Sorry, you have to make it to look and/or taste.
9. Bring to a boil.
10. Reduce heat and cover.
11. Simmer for "a while."
12. I guess at least 10-15 minutes, more is fine.
13. Stir occasionally, otherwise the beans will get yucky on the bottom of the pot.
14. Add the pasta.
15. Continue to simmer until the pasta is done.
16. 10-ish minutes, although I don't mind going way longer than that.
17. Serve and grate the parmesan cheese on top.

onion, garlic, tomatoes, broth, water, cannellini beans, carrot, frozen spinach, parsley, basil, black pepper, shell pasta, parmesan cheese

Taken from www.food.com/recipe/pasta-fagioli-381179 (may not work)