Here's my favorite soup recipe. It mostly comes out of cans, so it's very easy to make and tastes great on a cold evening!

Spinach Bean Soup
½ cup chopped onion
3 garlic cloves, minced
1 T olive oil
2 cups water
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (14 ½) ounces reduced-sodium chicken broth or vegetable broth
1 tsp Italian herbs
½ tsp sugar
½ tsp salt
¼ tsp pepper
5 cups packed torn fresh spinach
1 can (16 ounces) white beans rinsed and drained
1 can (8 ounces) kidney beans, rinsed and drained
1-1/2 cups cooked small tube or other small pasta
½ - 1 tsp hot pepper sauce

In a large saucepan or Dutch oven, sauté onion and garlic in oil until tender. Stir in the water, tomato sauce and paste, broth, Italian herbs, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce; heat through.