Bean Soup with Pasta

Ingrédients

• 0,12 cuillère à café pepper
• 1/2 cuillère à soupe basil
• 1/4 cuillère à café salt
• 1/4 tsp rosemary
• 1 cuillère à soupe olive oil
• 2 bandes celery
• 1 gousse garlic
• 1 petite onion
• 2 tasses spinach
• 2 tasses water
• 2 tasses white beans
• 2 cups vegetable broth
• 3 oz sea shell pasta
• 1 cup diced tomatoes

Directives

1. Cook pasta according to package directions.
2. Thinly slice carrots, and celery. Chop onion and mince garlic (or use garlic press).
3. In large non-stick pan sauté the carrots, celery, onion and garlic in oil. Sauté until kind of tender, about 5 minutes.
4. Stir in the water, broth, tomatoes, basil, rosemary, salt and pepper.
5. Bring to a boil, reduce heat; cover and simmer 10 minutes.
6. Drain pasta; stir into vegetable mixture.
7. Add the beans; heat through. Stir in spinach, cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
8. Tip: you can cook your own beans from dry ahead of time. It's not necessary but extra rinsing may aid in digestion.