| 1 box | BARILLA® Pastina |
| 2 medium ( 1 cup) | artichoke hearts, diced (may substitute 1 package-9 ounces frozen artichoke hearts thawed) |
| 1/3 cup | extra virgin olive oil |
| 1 small (1 cup) | red onion, julienne |
| 2 medium (1 cup) | leeks, diced |
| 1 package (6 ounces) | baby spinach, coarsely chopped |
| 1 large (2 cups) | Idaho potato, diced |
| 1/2 cup | frozen green peas |
| 1 can (15 ounces) | pinto beans |
| 1 | bay leaf |
| 3 quarts (12 cups) | water |
| to taste | freshly ground black pepper |
| to taste | salt |
| 3 medium (2-1/2 cups) | tomatoes, seeded and diced |
| to taste | Parmigiano cheese, freshly grated |
CLEAN artichokes by slicing 1/4 inch off the top and bottom. Remove all of the tough outer leaves, leaving 1/4 of the artichoke remaining. Cut artichoke in half lengthwise and remove the choke. Cut into 1/4 inch diced pieces.
HEAT olive oil in a large pot and saute red onion for 4-6 minutes or until soft.
ADD remaining vegetables and beans, except for tomatoes. Add bay leaf. Cover vegetables with water and bring to a boil. Simmer 4-6 minutes until vegetables are soft. Season with salt and pepper to taste.
ADD pasta and diced tomatoes. Cook for 6 minutes. Remove from heat and allow soup to rest for 20 minutes before serving. Serve in individual bowls. Garnish with grated cheese.