INGREDIENTS

• 2 cups uncooked bowtie pasta
• 4 cups vegetable broth, or other flavor according to preference
• 1 15 ounce can kidney beans
• 1 14.5 ounce can diced tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 4 cups baby spinach
• Olive Oil

INSTRUCTIONS

• Prepare the pasta. When cooked, drain off all water. Return to cook pot and add about 1-2 tablespoons olive oil to prevent sticking. Cover and set aside.
• In a separate pot, bring broth to a boil. Lower to medium flame.
• Add beans, tomatoes, Italian seasoning and pepper and bring to a simmer.
• Add spinach and cook until softened. Approximately 2 minutes.
• Place 1 cup cooked bowtie pasta in each soup bowl.
• Ladle the soup over the pasta.
• Serve