Ditalini with White Beans And Spinach

Warm up with a comforting bowl of Ditalini with White Beans and Spinach, a simple yet flavorful dish that’s perfect for any occasion. This recipe combines the hearty goodness of cannellini beans, the vibrant nutrition of spinach, and the satisfying bite of ditalini pasta, all simmered together in a savory garlic and onion-infused broth.

Quick to prepare and packed with protein, this meal is not only delicious but also nourishing. Top it off with a sprinkle of grated Parmesan cheese for an extra touch of flavor, and you’ll have a delightful dish that everyone will love. Let’s get started!

Ditalini with White Beans And Spinach

Ingredients:

¼ cup olive oil

3 cloves garlic, chopped

Medium white onion, chopped

32 oz. carton of chicken stock (I used organic; use low sodium if possible.)

9 oz. package of frozen chopped spinach

15 oz. can of cannellini beans, drained and rinsed

1 cup of ditalini pasta

Black pepper, to taste

Grated Parmesan Cheese (to top, if desired)

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the garlic and onion and cook for 8 – 10 minutes, stirring frequently.

Add the chicken stock and the spinach (I didn’t even thaw the spinach; I just tossed it in frozen with the stock.)

Increase heat and bring soup mixture to a boil.

Stir in the beans and the pasta.

Reduce heat to medium and simmer for about 10 minutes until pasta is cooked “al dente”.

Season with black pepper, to taste.

Serve in soup bowls and top with grated parmesan cheese.

Enjoy! Simply Delicious!

Notes:

Garlic and Onion: Cooking garlic and onion until they are soft and fragrant enhances the depth of flavor in the soup.

Ensure the garlic doesn’t burn by stirring frequently; burnt garlic can add a bitter taste.

Chicken Stock: Using low-sodium or homemade chicken stock allows better control over the soup’s salt content and overall flavor.

Parmesan Cheese: Topping with grated Parmesan cheese adds a savory, umami flavor and a touch of creaminess to the soup.

Frozen Spinach: No need to thaw; adding it directly saves time and retains its nutrients.

Pasta: Cooking the pasta “al dente” helps maintain a good texture in the soup. Avoid overcooking as it can become mushy.

Crusty Bread: Serve with crusty bread for a complete and hearty meal.

Lemon Wedge: A squeeze of lemon juice before serving can brighten the flavors.

Fresh Herbs: Garnish with fresh herbs like parsley or basil for added freshness and color.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach.

Simply add it towards the end of cooking and stir until it wilts.

Can I use a different type of pasta?

Yes, you can substitute ditalini with other small pasta shapes like elbow macaroni, orzo, or small shells.

Is there a vegetarian version of this recipe?

Yes, you can use vegetable stock instead of chicken stock to make the recipe vegetarian.

Can I make this recipe gluten-free?

Yes, use gluten-free pasta and ensure the chicken stock is gluten-free.

How can I make this recipe more flavorful?

You can add herbs like thyme or basil, or a pinch of red pepper flakes for a bit of heat.

A squeeze of lemon juice can also brighten the flavors.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze the soup?

Yes, you can freeze the soup.

However, the pasta may become softer upon reheating.

It’s best to cook the pasta separately if you plan to freeze the soup.

What can I use as a substitute for cannellini beans?

You can use other white beans such as navy beans or Great Northern beans.

Can I add meat to this recipe?

Yes, you can add cooked sausage, chicken, or ham for added protein and flavor.

How can I thicken the soup if it’s too thin?

If the soup is too thin, you can mash some of the beans before adding them to the soup, or let the soup simmer longer to reduce the liquid.

Alternatively, you can add a slurry of cornstarch and water to thicken it.