Tomato, Pasta & Spinach Soup

Ingredients

• 1 medium onion
• sliced thin
• 1 garlic clove
• minced
• 2 tablespoons olive oil
• 7 cups water
• 6 chicken bouillon cubes
• 28 ounces crushed tomatoes
• undrained
• 14 teaspoon dried sage
• 12 teaspoon dried basil
• 1 cup ditalini
• 10 ounces frozen chopped spinach
• 15 ounces cannellini beans

Instructions

1. In a large Dutch oven, saute onions and garlic in oil for 5 min over med heat.
2. Add water, chicken bullion, crushed tomatoes, sage and basil; bring to a boil and stir in ditalini and frozen spinach.
3. Bring back to a boil and cook 5 min; stirring often to break up spinach.
4. Add beans and cook an additional 5 min or until pasta is done.