Tuscan Spinach Bean Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
3 carrots, peeled and sliced
1 (14 ounce) can chicken broth
1 (28 ounce) can diced tomatoes
1/2 cup small elbow macaroni
2 tablespoons fresh parsley, chopped
2 teaspoons dried basil
1 (15 ounce) can cannellini beans, rinsed and drained
12 ounces fresh spinach
1/2 teaspoon salt
1/2 teaspoon black pepper
grated parmesan cheese, to top

Preparation

In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
Serve topped with Parmesan cheese.