Tuscan Soup - cooking recipe

Ingredients

1 small onion
1 small carrot, sliced
1 Tbsp. olive oil
2 (14 1/2 oz.) cans chicken broth (I use fat-free)
1 c. water
1 tsp. salt
pepper to taste
1 (15 to 16 oz.) can white kidney or Great Northern beans, rinsed and drained
1 c. uncooked small spiral pasta
3 c. thinly sliced fresh escarole or spinach

Preparation

In a 2-quart saucepan over medium-high heat, saute onion and carrot in oil until vegetables are tender.
Add broth, water, salt and pepper.
Bring to a boil.
Stir in beans and pasta; return to a boil.
Reduce heat, cover and simmer for 15 minutes or until pasta is cooked, stirring occasionally.
Add spinach and heat through.
Serves 4.