Bean Soup with Pasta

1. Cook pasta according to package directions. 2. Thinly slice carrots, and celery. Chop onion and mince garlic (or use garlic press). 3. In large non-stick pan sauté the carrots, celery, onion and garlic in oil. Sauté until kind of tender, about 5 minutes. 4. Stir in the water, broth, tomatoes, basil, rosemary, salt and pepper. 5. Bring to a boil, reduce heat; cover and simmer 10 minutes. 6. Drain pasta; stir into vegetable mixture. 7. Add the beans; heat through. Stir in spinach, cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired. 8. Tip: you can cook your own beans from dry ahead of time. It's not necessary but extra rinsing may aid in digestion.