Tomato Florentine Soup

1  Tbsp olive oil
2¼  cups finely chopped onion
⅔  cup chopped celery
3  garlic cloves, minced
1  cup water
2  cans (14 oz. each) chicken broth
1  can (14 oz.) diced tomatoes, undrained
1  can (8 oz.) tomato sauce
1 can (15 oz.) can great northern beans, rinsed
⅔  cup small shell pasta, uncooked
2  cups fresh spinach
Salt and pepper, to taste
Grated Parmesan cheese, for topping

Heat oil in a Dutch oven or large soup pot over medium heat.
Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute and stirring constantly.
Pour in water, broth, tomatoes, tomato sauce and beans.
Bring to a simmer and cook for about 20 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cooking for a couple of minutes, just until the leaves wilt and the pasta is al dente.
Season with salt and pepper, as desired, and serve topped with Parmesan cheese.
Refrigerate any leftovers.

Makes 6 servings

Recipe adapted from Kroeger My Magazine