Pasta Bean Soup
Ingredients
- 1 cup medium pasta shells, or orecchiette
- 1/8-1/4 teaspoon crushed red pepper
- 6 teaspoons extra-virgin olive oil, (optional)
- 1 15-1/2-ounce or 19-ounce can cannellini, (white kidney) beans, rinsed, divided
- 2 cups individually quick-frozen spinach, (6 ounces) (see Ingredient note)
- 6 tablespoons freshly grated Parmesan cheese
- 1 14-1/2-ounce can diced tomatoes
- 6 cloves garlic, crushed and peeled
- 4 14-ounce cans reduced-sodium chicken broth
- 4 4-inch sprigs fresh rosemary, or 1 tablespoon dried
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