Macaroni And Bean Soup - cooking recipe

Ingredients

1 1/2 c. rotini or other pasta of choice, cooked al dente
3 Tbsp. olive oil
2 medium carrots, coarsely chopped
2 medium stalks celery, coarsely chopped
1 medium onion, chopped
1 (14 1/2 to 16 oz.) can tomatoes
1 (13 3/4 to 14 1/2 oz.) can chicken broth
3 c. water
1 tsp. salt
1/2 tsp. pepper
2 (16 to 19 oz.) cans white kidney beans
1 (15 1/4 to 19 oz.) can red kidney beans
2 (10 oz.) pkg. frozen, chopped spinach

Preparation

In a large pot, heat olive oil and cook carrots, celery and onion until tender. Add tomatoes with their liquid, broth, water, salt and pepper.
Heat to boiling.
Reduce heat. Simmer, uncovered, 10 minutes. Drain white and red kidney beans.
In a small bowl, with fork, mash one can white beans. Add to pot and stir in well.
Add remaining 2 cans drained beans, cooked pasta and frozen spinach which has been defrosted and drained.
Heat through and serve with grated Parmesan cheese.