• Step 1

  Place sorted, rinsed beans in large stockpot. Cover with water, allowing an extra 2 inches of water above the beans. Cover, tilted to vent. Soak 8 hours to overnight.

• Step 2

  When ready to cook: Drain beans, discarding soaking water. Add beans and 10 cups fresh water to medium stockpot. Heat on HIGH 10 min, uncovered, until boiling. Skim as much foam as possible from the surface. Add bay leaves and rosemary; reduce heat to MED. Cover, tilted to vent steam. Cook 1 hour; do not stir.

• Step 3

  Heat olive oil in large stockpot on MED. Add onions, garlic, and carrots; cook, stirring occasionally, about 10 min, until vegetables are tender.

• Step 4

  Add diced tomatoes, stock, crushed red pepper, salt, and pepper. Simmer 10 min, stirring occasionally. Set aside off heat.

• Step 5

  Check beans for tenderness; they should be completely tender (if not tender, cover completely; cook additional 15 min or as needed). Discard bay leaves.

• Step 6

  Add beans and liquid to stockpot with veggie-tomato mixture; stir. Bring to a boil; reduce heat to MED-LOW. Cover, tilted to vent steam. Cook 30 min; stir occasionally.

• Step 7

  Cook pasta per package directions in separate stockpot. Set aside.

• Step 8

  Add spinach to stockpot 10 min before serving. Adjust seasonings. Portion pasta into soup bowls; ladle hot soup over pasta.

• Use any extra vegetable stock to "loosen" soup when reheating leftovers. • Top with extra virgin olive oil and shredded pecorino romano cheese. • When you add the stock and beans, you could also add other diced vegetables such as fennel, celery root, cauliflower, or fresh green beans. • Substitute 4 cans of either Great Northern Beans or Cannellini Beans for dried beans. Rinse beans; adding them at step 6. Simmer 30 min to meld flavors. Add liquid if necessary.

Note: When servings & ingredients are modified, nutrition & directions may vary.