1 1/2 c. macaroni
3 tbsp. vegetable oil
2 carrots, chopped
2 lg. stalks celery, chopped
1 med onion, chopped
1 (14 oz.) can tomatoes
Salt and pepper
2 (16 oz.) cans cannellini beans (or sm. whites)
1 (8 oz.) can kidney beans
1 (10 oz.) frozen chopped spinach
Grated Parmesan cheese

Cook macaroni without salt. Drain. In 5-quart Dutch oven or saucepot over medium heat in the hot oil, cook carrots, celery, and onion until tender. Add tomatoes pureed in blender. Add 1 cup chicken broth and 3 cups water; heat to boiling. Reduce heat and simmer uncovered 10 minutes. Drain all beans. Puree 1 can of the white beans in blender. Combine all, and heat through. Serve with grated Parmesan. 6 main-dish servings.