Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 ½ cups frozen mirepoix (diced onion, celery and carrot)
• 2 cloves garlic, minced
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ teaspoon ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 2 cups low-sodium no-chicken broth or chicken broth
• 1 15-ounce can low-sodium cannellini beans, rinsed
• 8 ounces small whole-wheat pasta, such as elbows
• 1 ½ cups frozen cut-leaf spinach
• 4 tablespoons grated parmesan cheese