Spinach and White Bean Soup

1 C Frozen Spinach - thawed

1/4 Medium White Onion - cut into large pieces

2 C Vegetable Broth

1 Can White (Cannellini) Beans - rinsed and drained

1 C Whole Wheat Pasta

2 Bay Leaves

2 T Olive Oil

Salt & Pepper to taste

Corn Starch (1 T - to make slurry)

Saute onion in olive oil until onions start to soften; add spinach, salt & pepper; saute 2-3 minutes longer; add vegetable broth & bay leaves; cook over medium heat 30 minutes; add slurry (cornstarch and water); cook 1 minute; add beans; add pasta and cook another 8-10 minutes or per timing on pasta package.  

REMOVE BAY LEAVES!

I initially cooked the soup without the pasta and later added the pasta as I reheated the soup for dinner. 10 minutes to heat up - and not overcook the pasta - and you're done. Sprinkle some grated parmesan cheese over it and serve with a whole wheat baguette. Yum!