(photo by Christine)
Ingredients
- 1 cup ditalini, uncooked
- 1 tablespoon olive oil
- 1 medium onions, finely chopped
- 1 carrots, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 1 can cannellini beans, drained and rinsed
- 1 small can diced tomatoes with basil, garlic, and oregano
- ½ small box of frozen spinach, thawed (or fresh spinach)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups water
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 cup chopped fresh parsley
Directions
- Cook pasta in boiling salted water.
- While pasta is cooking, heat oil in a large pot over medium heat.
- Add onion, carrot and celery and cook until tender (approx 15 minutes), stirring occasionally.
- Add garlic and cook for one minute (be careful not to burn the garlic).
- Add beans, tomatoes, spinach, salt, pepper, and water and bring to a boil.
- Reduce heat and simmer uncovered for 20 minutes.
- Stir in drained pasta, cheese, and parsley, and heat through.
