Tuscan Bean Soup

This is a new recipe to me. I love trying a new recipe & having the whole family really like it. It then becomes a KEEPER. This is my newest KEEPER. This recipe is the perfect size to cook in my cast iron dutch oven. I'm trying to use it as often as I can so it'll be good & seasoned.
This recipe comes to me from my dear friend Dana (go read her blog, her writing is A-mazing). And a link to the origional recipe can be found here.

Tuscan Bean Soup

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
3 cups low fat, low sodium chicken broth
1 cup canned whole tomatoes, chopped
1 1/2 cups kidney beans, cooked
2 teaspoons chopped fresh thyme
1/2 cup chopped spinach
1 cup seashell pasta
ground black pepper to taste

In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.

I did add fresh mushrooms, because I had them & I couldn't remember which recipe I needed them for. Mushroom don't keep long in the frig, so I used them. I reckon now I'll remember what I needed them for & won't have them. LOL I sliced them & added them in when I added the green pepper ('cause I didn't have red) & sauted them until tender. Then proceeded with the recipe as written. I also used my own chicken stock, & the canned tomatoes I used had garlic & basil in it. I also used more spinach that the recipe called for. I don't like spinach, but I sure liked it in this soup!
This soup is really good!
Thanks Dana!!!!!!!!!!!