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Prep Time: 50 minutes
In a large soup pot, boil 4 cups water with a pinch of salt. When the water is boiling, add the spinach until wilted and cooked, about 3 minutes. Strain with a slotted spoon and reserve to a bowl. In the same water, boil the beans until tender, about 4 minutes. Reserve. In a large sauté pan, heat olive oil over medium heat until hot. Add the onion and stir until soft and translucent, about 6 minutes. Season with salt & pepper, and add the cranberry beans, tomato basil sauce, baby spinach and vegetable broth. Heat through until bubbling, about 6 minutes. Add the pasta and stir to mix. Divide among 2 plates and serves immediately.