4 teaspoons olive oil
2 garlic clove — finely minced
2 shallot — finely diced
6 cups chicken stock
2 (14 1/2 ounce) cans diced tomatoes
2 (14 1/2 ounce) cans Cannelini beans
1 cup pasta shells — whole wheat pasta shells or 1/2 cup shell pasta
2 teaspoons rosemary
6 cups Baby spinach leaves, whole — cleaned and trimmed
1/4 teaspoon black pepper
2 dashes crushed red pepper flakes
In a large sauce pan, saute the shallots and garlic in the olive oil.
Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
Add spinach and cook until wilted.