Italian Pasta & Bean Soup

I originally found this recipe in a "Cooking Light" recipe book and made a few changes.  It is chuck full of veggies and beans that are good for you and it has a wonderful flavor!  You can use whatever pasta you want - I had farfalle on hand so I used that.  It doesn't have a lot of pasta in it so you could add a little more if you want or leave it out all together.  The star of this soup is the mixture of spices with the beans & veggies.  It has become one of our favorite soups.  Just don't tell anyone it is good for them.  Enjoy!

Italian Pasta & Bean Soup

          2 tsp olive oil                                              1-14-oz can chicken broth
          1 c finely chopped or shredded carrot        1-14.5-oz can Italian-style diced tomatoes
          ½ c finely chopped onion                            ½ c uncooked penne pasta
          1 garlic clove, minced                                 1-15-oz can cannelloni or other white
          ½ tsp dried oregano                                                bean, rinsed and drained
          ¼ tsp salt                                                    2 c fresh spinach
          ¼ tsp freshly ground black pepper             ¼ c grated fresh Parmesan cheese

Heat oil in medium saucepan over medium-high heat.  Add carrot, onion and garlic.  Sauté 5 minutes.  Add oregano, salt, pepper, broth and tomatoes; bring to boil.  Cover and reduce heat.  Simmer 10 minutes.

 
Increase heat to medium-high.  Add pasta and beans; cook 12 minutes or until pasta is almost done, stirring occasionally.  Stir in spinach and cook until pasta is done and spinach is wilted, about 2 more minutes.  Sprinkle each serving with cheese.  Serves 4.  Can double recipe.