2 tablespoons olive oil
1 large onion – finely chopped
4 carrots – quartered and sliced
4 stalks celery – finely chopped
1 quart vegetable broth (use chicken broth if you’re not making a vegetarian meal)
2-3 cups water (start with 2 and add more after adding the pasta if necessary)
3 cans organic white beans (I like to use Eden Foods organic beans)
1 large tomato – finely chopped
2 pieces kombu
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon cayenne pepper (or less to taste)
salt & pepper to taste
1 1/2 cups small pasta
1 pound baby spinach
2 scallions – finely chopped


In a large soup pot, saute the onions, carrot and celery in the olive oil until slightly tender. Add in the broth and water and bring to a boil. Reduce heat to a simmer.
Add the beans, tomato, kombu and seasonings.
Simmer for 25-30 minutes.
Return to a boil and pour in the pasta, stirring frequently. Cook until the pasta is al dente. Add in more water now if necessary.
Stir in spinach and cook for 2 minutes more.
Serve piping hot in bowls garnished with chopped scallions.