Ingredients

The following ingredients have 4 Servings
  • 8 ounces Ditalini Pasta
  • 1-2 tablespoons olive oil
  • 3-4 cloves garlic (chopped or finely sliced)
  • 4 cups chicken stock
  • 12 ounces fresh baby spinach ((or 9oz Frozen Leaf or chopped Spinach))
  • 14 ounces cannelini beans (pureed)
  • 14 ounces cannellini beans (drained)
  • Fresh parsley or basil (chopped)
  • salt and pepper to taste
  • grated Parmesan cheese (for serving)

Instruction

  • If using pasta, start a pot of water for your pasta, bring to a boil and cook the pasta while you cook the soup.
  • In a separate large stock pot, heat the olive oil over medium heat.
  • Add the garlic and lightly brown it in the oil. As soon as you see it start to brown add the chicken stock, and, pureed beans, cannellini beans, and herbs.
  • Season with salt and pepper, increase the heat and bring to a boil. Turn down the heat to a medium-low heat and cook for 10 minutes.
  • If using frozen spinach, cook it in the microwave and squeeze out the liquid. Add the spinach and cook until wilted. Taste for seasoning and add more salt if needed.
  • Serve hot with or without pasta and plenty of grated parmesan cheese.