SPINACH, BEAN AND POTATO SOUP

I found a recipe on Martha Stewart's website that

looked just so delicious.  The only problem is that

I didn't have the ingredients in the original recipe.

So I changed it! 

The original recipe's title is

Kale, White Bean, and Sweet Potato Soup.

So here is my revised recipe.

1 can (15.5 oz) Great Northern Beans

1 can (15.5 oz) Light Red Kidney Beans

1 small onion cut into quarters

1 teaspoon dried rosemary

1 1/2 teaspoons minced garlic

salt

1/2 cup shaped pasta

2 tablespoons dried chives

4 medium sized red potatoes

1 (8 oz) package spinach

6 cups chicken stock

1/2 teaspoon ground black pepper

1. Bring a large stockpot of salted water to a boil over high heat.  Add the pasta and cook until al dente, about 8 minutes.  Transfer to a colander, drain, and set aside.
2. Heat the chicken stock and add the drained beans and the rest of the ingredients.  Cook, stirring until the potato pieces are tender.
3. Serve and enjoy.