- Heat oil in a 2-quart pot. Saute garlic and onions about 3-4 minutes.
- Add chicken broth, water, potatoes, carrots, and seasonings. Cover and bring to a boil. Reduce heat and simmer 15 minutes.
- Add kidney beans and noodles. Bring to a boil again. Cook until noodles are soft. Remove from heat.
- Just before serving, add spinach to the pot and stir gently. Ladle into bowls and serve with Parmesan cheese.
Recipe courtesy of Colorado Potato.