Ingredients
2 tablespoons olive oil7 medium carrots, chopped7 celery ribs, chopped1 medium onion, chopped3 medium zucchini, chopped2 yellow summer squash (about 3 cups), chopped2 bay leaves1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme1/4 teaspoon dried sage leaves1/8 teaspoon crushed red pepper flakes, optional 3 garlic cloves, finely chopped2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided 1 can (15 ounces) crushed tomatoes2 cartons (32 ounces each) reduced-sodium chicken broth1 cup uncooked ditalini or other small pasta12 cups chopped fresh spinach (12 ounces)
Preparation
In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted.
