Pasta e Fagioli - Dinner With Julie

Ingredients

• canola or olive oil, for cooking
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1-2 garlic cloves, crushed
• 1 14-19 oz (398-540 mL) can white kidney or navy beans, drained
• 1 19 oz (540 mL) can diced, whole or pureed tomatoes
• 2 cups chicken or vegetable stock (+ extra as needed)
• 1/4-1/2 cup small pasta, such as shells, tubes or orzo
• salt and pepper, to taste
• 1-2 cups chopped spinach, chard or kale (or a bit of frozen-optional)
• grated Parmesan cheese, for serving