Bean and Pasta Soup

This comes from a 2006 issue of Light & Tasty (now called Healthy Cooking) I am trying to clean out magazines and this one is no longer on their web site and I want to save.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1  cup small shell pasta, uncooked
• 2  celery ribs, thinly sliced
• 2  medium carrots, thinly sliced
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 2  cups water
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 1⁄4 reduced-sodium chicken broth or 1 1⁄4 vegetable broth
• 1  teaspoon dried basil
• 1⁄4 teaspoon dried rosemary, crushed
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 2  cups  shredded fresh spinach
• 1⁄4 cup  shredded parmesan cheese

Directions

1. Cook pasta according to directions on package.
2. In a large non-stick pan, saute the celery, carrots, onion and garlic in oil. Stir in the water, tomatoes, broth, and seasonings. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until the carrots are done.
3. Drain the pasta and stir into the vegetable mixture. Stir in the spinach and cook until wilted. Sprinkle with Parmesan cheese and serve.