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Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.
Ingredient Note: Individually quick-frozen (IQF) spinach is sold in convenient plastic bags. If you have a 10-ounce box of spinach on hand, use just over half of it and cook according to package directions before adding to the soup in Step 3.
4 can 14-ounce reduced-sodium chicken broth
6 cloves garlic, crushed and peeled
4 4-inch sprigs fresh rosemary or 1 tablespoon dried
ΒΌ tsp crushed red pepper
1 can 15-1/2-ounce or 19-ounce cannellini (white kidney) beans, rinsed, divided
1 4 can 14-1/2-ounce diced tomatoes1 cup medium pasta shells or orecchiette
2 cup individually quick-frozen spinach (6 ounce) (see Ingredient note)
6 tsp extra-virgin olive oil (optional)
6 Tbsp freshly grated parmesan cheese
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