Macaroni And Bean Soup(Low-Fat) - cooking recipe

Ingredients

1 1/4 c. elbow macaroni
2 Tbsp. olive oil
2 medium carrots, coarsely chopped
2 medium celery stalks, coarsely chopped
1 medium onion, chopped
1 (16 oz.) can tomatoes
1 (14 1/2 oz.) can chicken broth
1 tsp. salt
1/2 tsp. pepper
3 c. water
2 (19 oz.) cans white cannellini beans
1 (19 oz.) can red kidney beans
1 (10 oz.) pkg. frozen chopped spinach
grated Parmesan cheese

Preparation

Prepare macaroni according to package directions.
Drain and rinse.
In a large soup kettle, heat olive oil over medium-high heat.
Add carrots, celery and onion; saute until tender.
Add tomatoes with liquid, chicken broth, salt, pepper and water. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.