Sunday Supper - Pasta, Navy Bean, and Spinach Soup

After a week back East gorging on lobster and pizza I decided to make it a veggie week. I consulted my favorite Vegan cookbook - Skinny Bitch by Kim Barnouin. I've been wanting to try this soup for awhile and figured this week would be perfect. It turned out super fresh and tasty!

1. Heat 2 tablespoons grapeseed oil and add 1 small diced onion and 2 gloves minced garlic. Saute until translucent .

2. Add 1 medium potato peeled and cubed, 2 cups chopped fresh spinach, 2 seeded and chopped medium tomatoes. (I used heirlooms while they are still in season.)

3. Add 1 drained and rinsed can of navy beans, 1 carton low sodium vegetable broth, 2 cups water, salt, pepper and 1 sprig of rosemary. Cook for twenty minutes then add 1 cup cooked small shape pasta. Garnish with fresh basil.