Inspired by the traditional Italian pairing of pasta and beans, this hearty soup with cannelini beans, ditalini pasta, baby spinach, and an infusion of garlic is especially wholesome.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
186 Calories
Recipe Instructions
Step 1
Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
Step 2
Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.
Ingredients
1 onion, chopped
2 tablespoons olive oil
6 cups chicken broth
salt and black pepper to taste
4 cloves garlic, peeled and chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
