2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional
Heat oil in a large stockpot over medium heat.
Add the onion and garlic. Cook, stirring occasionally for 3-5 minutes.
Add broth, tomatoes, beans and pasta. Cook for 15 minutes. Stirring occasionally.
Add spinach, salt and oregano.
Add more salt and pepper to taste.