Notes — None. (1470 kcal/recipe)

Ingredients

• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 tbsp water
• 1 bay leaf
• 4 cup vegetable broth
• 1 c. white wine (A dry, buttery Chardonnay is works best)
• 1 15oz can crushed tomatoes
• 1.5 cup tomato sauce
• 1 16oz can cannellini beans
• 2 cups campanelle pasta
• salt to taste
• parmesan rind
• 9oz spinach, shredded or rough cut

Instructions

1. Dice onions, celery and carrots then stir in a large pot over medium heat to soften w/water. Cook 5-6 min or until soft.
2. Once veggies are soft, add bay leaf, veggie stock, wine, crushed tomatoes and tomato sauce and parmesan rind. Let cook for an additional 5-6 min.
3. Drain beans add beans and pasta.
4. Cook until the pasta is to desired softness
5. Tear up spinach, add it and cook until it wilts.
6. Serve with fresh grated parmesan.