Catmint/Robin's Tuscan Spinach Bean Soup
1 tbs olive oil
1 med onion, chopped
2 tsp minced garlic
2 celery ribs, chopped
3 carrots, peeled and sliced
1 (14.5 oz) can chicken broth
1 (28-oz) can cut-up, peeled tomatoes, undrained
1/2 cup small elbow macaroni
2 tbs chopped parsley
2 tsp basil
1 (15 oz) can cannelini beans, rinsed and drained
12 oz fresh spinach (about 4 cups)
1/2 tsp salt
1/2 tsp pepper
Grated Parmesan, as accompaniment if desired
(1) In a large flameproof casserole or large soup pot, heat oil over medium heat. Add onion, garlic, celery, and carrots. Cook, stirring often, until onion is softened, 5-6 minutes.
(2) Mix in broth, tomatoes with their liquid, macaroni, parsley, basil, beans, spinach, salt, and pepper. Heat to boiling, reduce heat to low, and simmer 15-20 minutes, or until macaroni is tender.
(3) Serve hot, sprinkled with Parmesan, if desired.
