Tuscan White Bean & Spinach Soup

I know most people aren't eating soup much right now since it's summer. Robin is from Ecuador where it is hot and humid every day, all year long and they still eat soup almost daily. We don't eat soup that often, but we do eat it occasionally all year long. This recipe is quick and easy! Gotta love that.
Tuscan White Bean & Spinach Soup

2 t. olive oil
1 garlic clove, finely minced
1 shallot, finely diced
3-4 c. fat free chicken broth or vegetable stock
1 (14 1/2-oz.) can diced tomatoes
1 (14 1/2-oz.) can white beans (cannellini or other)
1/2 c. whole wheat pasta shells or shell pasta
1 t. rosemary
3 c. baby spinach, cleaned and trimmed
1/8 t, black pepper
Dash crushed red pepper flakes

In a large sauce pan, sauté the shallots & garlic in the olive oil. Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth. Add spinach and cook until wilted.