1. Heat broth, carrots and celery in a large Dutch oven. 2. Sprinkle dried herbs, stir and simmer for 10 minutes. 3. Puree or mash 1/2 of the white beans in a small bowl. 4. Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well. 5. Add pasta and simmer for 5 minutes. 6. Stir in spinach and cook for 2-3 minutes more. 7. Ladle into 6 bowls. 8. Garnish with ground black pepper. 9. Serve with warm crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
