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.

Serves 4-6

2 avocados, diced
1/2 onion, diced
1 jalapeño pepper, vein and seeds removed, diced
1/8 teaspoon salt
Juice of 1/2 lime or lemon

In a mixing bowl, mash with a fork, half of the diced avocado.
Add onion, jalapeño pepper and salt. Mix well. Stir in rest of diced avocado and lime or lemon juice. If not using immediately, cover top of guacamole with plastic wrap to prevent browning.
Serve with chips.