PASTA, NAVY BEAN, AND SPINACH SOUP

2 tbsp. extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 medium potato, peeled and cubed
2 medium tomatoes, chopped
2 c. spinach
1-15 oz. can navy beans, rinsed and drained
32 oz. vegetable broth
2 c. water
1 tsp. salt and pepper
sprig of rosemary
1 c. small shell pasta, cooked
2 tbsp. basil, chopped

heat oil in a large pan over med-high heat. add onion and saute 3-4 minutes. add garlic and cook for 30 more seconds. add the potatoes, tomatoes, and spinach and saute 2 minutes. add beans, broth, water, salt, pepper, and sprig of rosemary and stir to combine. cook about 20-30 minutes or until potatoes are soft. add cooked pasta and basil and cook 5 more minutes.