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. |