1 (28 oz) can diced tomatoes in juice
2 (15 oz) cans great northern beans
1 (14.5 oz) can chopped spinach, drained*
2 (14.5 oz) cans chicken broth
1 (29 oz) can tomato sauce
2 C. Water
2 cloves garlic, minced
8 slices crisp cooked bacon, crumbled**
1 T. dried parsley
1 t. garlic powder
Salt & black pepper to taste
1 T. Fresh chopped basil
8 oz seashell pasta
In large stockpot, combine all ingredients except pasta. Bring to a boil, cover and summer for 40 minutes.
Add pasta and cook uncovered until pasta is tender, about 10 minutes. Ladle into individual serving bowls. Optional: sprinkle with mozzarella or Parmesan cheese.
* I omitted the canned spinach and added chopped, fresh spinach at the very end, after removing from heat. Soup is hot enough to wilt the spinach.
** I omitted the bacon entirely to make healthier, but imagine it would be even more fantastic if I had added it.
~from the kitchen of Amy Reay