This is one of my favorite soups, but it’s not vegetarian at too many restaurants! Left to my own devices, I invented a recipe somewhat resembling what I believe this macaroni and bean soup should taste like.  And it was awesome.

Ingredients:

5 cups vegetable broth
3 tablespoons tomato paste
2 cans cannellini beans
8 0z ditalini pasta (cooked in advance)
1 cup fresh or frozen chopped spinach
1/2 cup parmesan cheese

Bring the broth and tomato paste to a boil.  Add beans and spinach, simmer for 20 minutes, stir in pasta and cheese, let simmer for another few minutes until pasta has absorbed some broth. Serve with parmesan sprinkled on top.