Tuscan Spinach Bean Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Sauteeing liquid (broth, olive oil, whatever you like to use) |
| 1 | md | Onion, chopped |
| 2 | ts | Minced garlic |
| 2 | Celery ribs, chopped | |
| 3 | Carrots, peeled and sliced | |
| 1 | cn | (14 1/2 oz.) chicken broth (or your favorite broth) |
| 1 | cn | (28 oz.) cut-up, peel tomatoes, undrained |
| 1/2 | c | Small elbow macaroni |
| 2 | tb | Chopped parsley |
| 2 | ts | Basil |
| 1 | cn | (15 oz.) cannellini beans (white kidney), rinsed and drained |
| 12 | oz | Fresh spinach, stemmed and cup up (about 4 cups) (I used 10 oz. frozen) |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| Grated FF Parmesan cheese (optional) |
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