1cupblack eyed beanssoaked overnight and drained (or use 2 cans cooked beans)
28ozvegetable broth (chicken is fine, too)
Salt & pepperto taste
A few handfuls fresh spinachoptional
Chopped parsley and parmesan shavings for toppingoptional
Heat the olive oil in a large pot or dutch oven over medium heat and cook the onion and garlic without browning, about 2-3 minutes. Add the carrot and celery and continue cooking for 5 minutes. Put the beans into the pot and give it a good stir. Cover with the vegetable broth and water and bring to the boil. Add the bay leaf and cover to simmer for 30-45 minutes or until the beans are almost done.
Add the crushed tomatoes and once again bring to a boil before adding the Orecchiette pasta. Taste for seasoning and add salt & pepper to taste. Finish cooking until the pasta is al dente and stir in the fresh spinach.
Serve topped with chopped parsley and parmesan shavings.
Depending on how old your beans are, they may take longer or shorter to cook. They may also require a different amount of liquid. If you feel like there's not enough liquid left to cook the pasta in the end, try adding a little more water.
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