Fifteen Minute Soup

1 can (16-ounce) great northern beans
1 cup water
1 teaspoon beef or chicken boullion
2 cans (16-ounce) tomatoes
1 small onion, chopped
1 tsp garlic salt (or regular salt)
1 Tbsp oil or margarine (optional)
1 package (10-ounce) frozen, chopped spinach
1/2 cup macaroni (elbow or other shape)

In a 2 quart saucepan, combine all ingredients except spinach and macaroni.  Heat until liquid comes to a boil.  Stir in and break up spinach; bring to a boil again.  Stir in macaroni and simmer until macaroni is tender, about 6 to 8 minutes.

I made this with peas instead, because that's what I had.  With parmesan cheese and rolls, it was pretty good for the simplicity of the recipe.