Bean Soup Romana

1/2 lb dried beans mixed
1 clove garlic minced
1/2 cup onions chopped
1 tbl olive oil
2 qt beef broth or beef stock
1 tsp oregano crushed
8 oz canned tomatoes crushed
2/3 cup carrots julienned
1/2 cup celery julienned
1 2/3 cup spinach cut in bite-sized pieces, loosely packed
1/2 cup shell pasta small, cooked
1/2 cup romano cheese grated
salt to taste

Sort, rinse and soak beans. (To maintain color integrity, soak white and colored beans separately).

Saute garlic and onion in oil. Add drained beans, broth and oregano. Simmer, covered, until beans are tender.

Add tomatoes, carrots and celery. Simmer 15 minutes longer.

Stir in spinach and pasta; adjust seasoning with salt. Simmer 5 minutes or only until heated through.

Top individual servings with grated Romano cheese.