Ditalini with White Beans And Spinach

This comforting Italian-inspired dish brings together the rustic flavors of tender pasta, creamy white beans, and nutrient-rich spinach in a warm, nourishing bowl.

It reflects the essence of cucina povera — simple, humble ingredients transformed into something hearty and satisfying. The ditalini pasta adds a chewy bite, while the beans enrich the broth with protein and creaminess, making the soup both wholesome and filling. The spinach layers in freshness and earthy depth, balancing the richness with lightness.

Finished with a touch of parmesan, this dish is the perfect marriage of simplicity and soul-warming comfort — a meal that feels both everyday and timeless.

Why People Will Love Ditalini with White Beans and Spinach:

Wholesome balance in every bite – it combines pasta for comfort, beans for protein and creaminess, and spinach for freshness and nutrients, creating a dish that feels both indulgent and nourishing.

Rooted in tradition – inspired by classic Italian home cooking, this recipe captures the rustic charm of cucina povera, where simple ingredients are transformed into soul-satisfying meals.

Versatile and adaptable – perfect as a light meal, a hearty soup, or even as a starter to an Italian feast, it can be easily customized with extra vegetables, herbs, or different beans.

Nutritious yet comforting – spinach delivers vitamins and minerals, beans add fiber and plant protein, and pasta offers energy, making it a dish that’s good for both body and spirit.

Effortless comfort food – with minimal prep and a short cooking time, it delivers a warm, flavorful, and filling bowl of comfort that feels homemade and thoughtful without requiring hours in the kitchen.

Key Ingredients:

Ditalini pasta – These small, tube-shaped noodles are a staple in Italian soups and stews. Their size allows them to soak up the broth and cling to bits of beans and spinach, ensuring every spoonful is hearty and satisfying.

Cannellini beans – Creamy, mild, and rich in protein and fiber, they bring substance to the dish while thickening the broth naturally, creating a velvety base without the need for heavy cream.

Spinach – A nutritional powerhouse, packed with iron, vitamins A and C, and antioxidants. Its earthy freshness cuts through the richness of the beans and pasta, bringing balance to the dish.

Chicken stock – Forms the flavorful backbone of the soup, infusing every ingredient with depth. Using low-sodium stock allows for better control over seasoning while keeping the broth light yet savory.

Garlic and onion – Slowly sautéed in olive oil, they create a fragrant, golden base that ties the dish together, layering in subtle sweetness and warmth.

Olive oil – Not just for cooking, but also as a flavor enhancer, it provides richness and rounds out the dish with that distinctly Mediterranean touch.

Parmesan cheese – When grated on top, it melts into the hot soup, adding a salty, nutty finish that elevates the humble ingredients into something deeply comforting.

Expert Tips:

Build flavor slowly with aromatics – Sauté the onion and garlic in olive oil until they turn golden and fragrant, not just softened. This caramelization deepens the soup’s base flavor and adds a subtle sweetness that balances the earthy beans and spinach.

Enhance the broth with layers – Instead of just adding chicken stock, enrich it with a parmesan rind or a bay leaf during simmering. These small touches release umami and complexity into the broth, making it taste like it simmered for hours.

Use high-quality olive oil – Since olive oil is a key flavor here, opt for a robust extra-virgin variety. A drizzle just before serving can also brighten the dish and add a silky mouthfeel.

Cook pasta separately for better texture – To prevent the ditalini from absorbing too much broth and turning mushy, cook it in salted water until al dente, then stir it into the soup right before serving. This ensures the pasta maintains its bite.

Season in stages, not all at once – Add a pinch of salt while cooking the onions, another after adding beans and broth, and finish with a final adjustment before serving. This layered seasoning method creates more balanced and nuanced flavors.

Balance richness with acidity – A squeeze of lemon juice or a splash of white wine at the end can lift the soup, cutting through the starchiness of the beans and pasta while enhancing the freshness of the spinach.

Elevate the finish with Parmesan – Instead of just sprinkling cheese on top, grate some directly into the hot soup and let it melt. This thickens the broth slightly and infuses it with a nutty depth.

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!

Important Notes When Making Ditalini with White Beans and Spinach:

Pasta absorption – Ditalini will continue to soak up broth as it sits, which can make the soup overly thick. If preparing ahead or storing leftovers, cook the pasta separately and add it only to the portions you plan to serve immediately.

Stock selection matters – Use a good-quality chicken stock (or vegetable stock for a vegetarian option). Low-sodium stock is best so you can control the salt levels. If using regular stock, reduce added salt until tasting at the end.

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Spinach handling – Frozen spinach is convenient, but make sure it’s well incorporated to avoid clumps. If using fresh spinach, add it during the final 2–3 minutes of cooking so it retains its vibrant green color and nutrients.

Bean texture – Cannellini beans can break down if stirred too aggressively, thickening the broth. If you prefer a creamier soup, mash a small portion of beans before adding them; if you like more texture, stir gently to keep them whole.

Serving consistency – The soup should be brothy but slightly hearty. If it reduces too much while simmering, add a splash of extra stock or water before serving.

Flavor depth – A parmesan rind simmered in the broth adds umami and richness. If unavailable, add a small spoonful of miso paste or a sprinkle of nutritional yeast as a creative alternative.

Storage and reheating – Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth if it has thickened. Avoid boiling again, as this can make the pasta mushy.

How To Enjoy Ditalini with White Beans and Spinach After Cooking:

Serving the Soup

Serve piping hot – This soup is at its best when ladled straight from the pot while still steaming. The warmth enhances the aroma of garlic, onion, and Parmesan.

Finish with toppings – Sprinkle freshly grated Parmesan or Pecorino Romano over each bowl for richness. A drizzle of extra-virgin olive oil adds silkiness and a peppery finish.

Add freshness – Garnish with chopped parsley, basil, or even a squeeze of fresh lemon juice to brighten the flavors and cut through the richness of the beans and pasta.

Perfect Pairings

Crusty bread – Serve with warm, toasted ciabatta, sourdough, or garlic bread for dipping into the broth.

Simple salad – Pair with a light side salad, such as arugula with lemon vinaigrette, to add freshness and balance.

Charcuterie touch – Complement the soup with a small plate of olives, cured meats, or roasted vegetables for a Mediterranean-style spread.

Beverage Suggestions

Wine – A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Verdicchio complements the herbal and earthy notes without overpowering the dish.

Non-alcoholic – Sparkling water with lemon, or a light herbal tea like chamomile or mint, pairs beautifully with the gentle flavors of the soup.

When to Enjoy

Weeknight comfort – A nourishing one-pot meal ready in under an hour, perfect for family dinners.

Meal prep friendly – Store individual portions in jars or containers for easy grab-and-go lunches. Just reheat with a splash of broth.

Cold-weather remedy – Ideal for chilly evenings, this soup warms from the inside out and provides a boost of protein, fiber, and vitamins.

Leftover Magic

Thicken into a stew – As leftovers sit, the pasta absorbs broth. Reheat with less added liquid for a thicker stew-like dish.

Refresh with broth – If you want to keep it soupy, add extra chicken or vegetable stock while reheating to restore the desired consistency.

Transform into a new dish – Spoon leftovers over roasted vegetables, mix with additional greens for a hearty “soup-salad,” or bake with a topping of breadcrumbs and cheese for a gratin-style meal.

Nutrition Information:

For Ditalini with White Beans and Spinach (per 1 serving, about 1½ cups, based on 6 servings):

Frequently Asked Questions:

Can I make this dish vegetarian or vegan?

Yes! Use vegetable broth instead of chicken stock to make it vegetarian. For a vegan version, simply omit the Parmesan cheese or replace it with a dairy-free alternative such as nutritional yeast or a vegan Parmesan-style topping.

What kind of pasta works best if I don’t have ditalini?

While ditalini is traditional for this type of soup, you can substitute with other small pasta shapes such as elbow macaroni, orzo, or small shells. The key is to use pasta that’s bite-sized and holds up well in broth.

How do I prevent the pasta from getting mushy in the soup?

To avoid mushy pasta, slightly undercook it in the soup (cook just to al dente). Another option is to cook the pasta separately and add it to individual bowls right before serving. This also makes storing leftovers easier.

Can I use fresh spinach instead of frozen?

Absolutely. Fresh spinach works beautifully. Add it toward the end of cooking and let it wilt in the hot broth for about 2–3 minutes. If using baby spinach, you can add it directly without chopping.

How long does this soup keep, and can it be frozen?

Stored in an airtight container, the soup lasts 3–4 days in the refrigerator. However, pasta tends to absorb broth as it sits. For freezing, it’s best to freeze the broth, beans, and spinach mixture separately and add freshly cooked pasta when reheating.

Should I cook the pasta directly in the broth or separately?

Cooking the pasta directly in the broth infuses it with flavor, but it may absorb too much liquid if left to sit. If you plan to serve immediately, cook it in the broth. For leftovers, cook the pasta separately and add it when serving.

Do I need to thaw the frozen spinach before adding it to the soup?

No, you don’t need to thaw it first. You can add frozen spinach straight to the hot broth, which saves prep time. If using fresh spinach, add it near the end to prevent overcooking.

How can I make the broth richer and more flavorful?

You can sauté the garlic and onions until golden for a deeper flavor base, then deglaze the pot with a splash of white wine before adding the broth. Adding a Parmesan rind while the soup simmers also enhances richness.

What’s the best way to keep the beans from breaking apart while cooking?

Drain and rinse canned beans before using. Add them after the pasta is nearly cooked, since beans only need a few minutes to warm through. This prevents them from becoming mushy.

How do I adjust the consistency if the soup turns out too thick or too thin?

If it’s too thick, add extra broth or a splash of water until you reach your desired consistency.

If it’s too thin, simmer uncovered for a few minutes to let the liquid reduce naturally.