Creamy Spinach, Beans & Pasta

Creamy Spinach & Pasta with Beans

This is not quite a soup, but it does resemble pasta e fagioli, except this is creamier and more like a stew. It is very easy, not necessarily fast, but simple, filling and leftovers even if you are feeding four.

INGREDIENTS

• Olive oil
• 1 small onion
• 3 cloves garlic
• 2 tablespoons tomato paste
• 2 cans cannelloni beans (about 15 ounces per can)
• 6 ounces fresh spinach (I like the break off the stems which tend to be tougher)
• 8 ounces (1 cup) ditalini pasta
• 4 cups chicken broth or vegetable broth
• 1 teaspoon salt
• 1 teaspoon pepper
• grated cheese for serving (optional)

METHOD:

1. Heat olive oil in wide pan or pot, add garlic and onion and cook until fragrant
2. Add tomato paste and continue to cook for another 5 minutes
3. Drain beans and rinse well.  Add to pan and stir to cook to warm for 5 minutes
4. Add spinach and salt, allow to cook down by nearly 90% (it will all shrink a great deal)
5. Add 4 cups of tomato or vegetable broth, bring to a low boil
6. Add ditalini pasta and cook until all the liquid is absorbed but the pasta is not mushy, this will be about 15-20 minutes
7. Serve immediately.  It should be thick, some liquid, but not wet or dry.

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