1 tbsp. olive oil
1 onion, sliced
1 celery stalk, sliced
1 (14 1/2 oz.) can chicken broth
1 (15 to 19 oz.) can cannellini beans, rinsed and drained
1 (14 1/2 oz.) can diced tomatoes
2 garlic cloves, crushed
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. tubettini or ditalini pasta
1 (10 oz.) pkg. frozen chopped spinach

In 5 to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and celery and cook until tender (about 10 minutes).

Meanwhile, in 2-quart saucepan, heat broth and 2 cups water to boiling over high heat.

To Dutch oven, add beans, tomatoes, garlic, sugar, salt and pepper. Heat to boiling over high heat. Add broth mixture and pasta; heat to boiling. Reduce heat to medium and cook 5 minutes. Add frozen spinach. Cook 3 to 4 minutes longer, stirring often to separate spinach.