Ingredients:

2 tsp. Kirkland Signature Olive Oil

1 rib celery, finely chopped

1 carrot, finely chopped

1 medium red onion, finely chopped

1 plum tomato, coarsely chopped

2 cloves garlic, finely chopped

4 cups vegetable broth

1/2 cup uncooked macaroni (ditalini or elbows)

15 1/2 oz. can pinto beans, rinsed and drained

5 oz. baby spinach, coarsely chopped

2 tbsp. grated Parmesan cheese

Directions:

Step 1

Heat oil in a medium pot over medium-high. Cook celery, carrot and onion until tender (about 8 minutes), stirring often.

Step 2

Add tomato and garlic. Cook until tomato softens (about 6 minutes).

Step 3

Stir in broth and pasta. Bring to a boil, then reduce to simmer. Cook uncovered until pasta is tender (about 8 minutes).

Step 4

Add beans and spinach. Cook until heated through and spinach wilts (about 2 minutes).

Step 5

Divide into bowls and top with Parmesan.