Pasta, Beans, and Greens

2 tsp EVO oil
1/2c finely chopped carrot
1/2c finely chopped onion
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper
16-oz vegetable broth
14.5-oz can Italian-style diced tomatoes
1/2c uncooked penne (tube-shaped pasta)
16-oz can cannelloni beans or other white beans, rinsed and drained
10-oz package frozen chopped spinach, thawed, drained, and squeezed dry
1/4c grated Parmesan cheese

Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic, and sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Increase heat to medium-high. Add the pasta, beans, and spinach, and cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.