1 1/2 c. elbow macaroni
3 tbsp. olive oil
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 med. onion, chopped
1 (14 1/2-16 oz.) can tomatoes
1 (14 1/2 oz.) chicken broth
1 tsp. salt
1/2 tsp. pepper
2 cans white kidney beans (cannellini)
1 can red kidney beans
1 (10 oz.) frozen chopped spinach
Grated Parmesan cheese

1. Prepare macaroni without salt in water; drain.

2. In 5 quart Dutch oven over medium heat, in hot oil, cook carrots and celery and onion until tender. Add tomatoes with their liquid, broth, salt, pepper and 3 cups water. Heat to boiling. Reduce heat and simmer, uncovered, 10 minutes.

3. Drain all kidney beans. In small bowl with fork, mash 1 can white kidney beans.

4. To vegetable mixture, add all kidney beans, macaroni, thawed spinach; over medium-high heat, heat thoroughly. Serve with Parmesan cheese. Makes 6 main dish servings. No cholesterol.