1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
2 tsp. oil
3 (14.5 oz.) cans chicken broth
1 (10 oz.) box frozen chopped spinach
¾ c. uncooked tubetti or ditalini pasta
½ tsp. dried oregano
½ tsp. dried basil
¼ tsp. ground black pepper
1/8 tsp. garlic powder
2 (15 oz.) cans Cannellini, Great Northern or white beans, rinsed and drained


In a large saucepan over medium heat, cook onion, carrot and celery in oil for five minutes. Add chicken broth, spinach, pasta, oregano, basil, pepper and garlic powder. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Add beans, and cover cooking saucepan for five more minutes.