Pasta e Fagioli

Ingredients

• 150 g pasta (tubetti (or other small soup pasta))
• 2 tbsp extra virgin olive oil
• 1 medium celery
• 1 medium carrot ((finely chopped))
• 1 medium onion ((finely chopped. I prefer Spanish red onion))
• 2 cloves garlic ((crushed and finely chopped))
• 1 sprig fresh rosemary ((finely chop leaves, discard stem))
• 400 g cans cannellini beans ((rinsed and drained))
• 400 g can borlotti beans ((rinsed and drained))
• 425 g can tomatoes ((diced/chopped))
• 1 liter vegetable stock
• 50 g baby spinach ((rinse and gently dry in tea towel first, not dried))