Servings: 4

2 tsp olive oil 2 tsp olive oil
1 c. chopped onion 1 c. chopped onion
1 c. peeled, shredded carrots 1 c. peeled, shredded carrots
1½ c. low sodium vegetable juice 1½ c. low sodium vegetable juice
3 c. veg. broth 3 c. veg. broth
1¼ c. diced tomatoes 1¼ c. diced tomatoes
¾ tsp dried thyme ¾ tsp dried thyme
1 tsp dried oregano 1 tsp dried oregano
Pepper Pepper
3 oz. whole wheat pasta (small shells) 3 oz. whole wheat pasta (small shells)
1 c. cannellini beans (rinsed/drained) 1 c. cannellini beans (rinsed/drained)
3 c. shredded fresh spinach 3 c. shredded fresh spinach

Heat oil in 4 to 5 qt pan over medium heat
Add onions and carrots, cook 5 minutes stirring occasionally
Add one cup water, veg juice, veg broth,  tomatoes, thyme, oregano and some pepper.  Bring to a boil and reduce heat, and simmer covered about 30 min.
Prepare pasta according to package directions.
Add the cooked pasta, beans and spinach and cook over medium-low heat for 10 min.