Ditalini with White Beans and Spinach

Image Credit : Andrea Dorio

Ingredients:

• 8 oz (225g) ditalini pasta
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups fresh spinach leaves
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Crushed red pepper flakes (optional, for added kick)
• Fresh basil leaves, thinly sliced (for garnish)

Equipment Needed:

• Large pot
• Wooden spoon
• Colander

Step-by-Step Instructions:

1. Prepare Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the ditalini pasta and cook according to package instructions until al dente.
   • Once cooked, drain the pasta using a colander and set aside.
2. Sauté Aromatics:
   • In the same pot, heat olive oil over medium heat.
   • Add minced garlic and chopped onion.
   • Sauté until fragrant and onions are translucent, about 2-3 minutes.
3. Add Beans and Broth:
   • Stir in the drained and rinsed white beans.
   • Pour in the vegetable or chicken broth.
   • Season with salt, pepper, and optional crushed red pepper flakes for some heat.
   • Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
4. Add Spinach and Pasta:
   • Once the broth is simmering, add the fresh spinach leaves.
   • Stir until the spinach wilts and becomes tender, about 2 minutes.
   • Add the cooked ditalini pasta to the pot.
5. Finish and Serve:
   • Stir the pasta and spinach into the broth until well combined.
   • Let the mixture simmer for another 2-3 minutes to heat through.
   • Sprinkle grated Parmesan cheese over the top and stir to incorporate.
   • Taste and adjust seasoning if needed.
   • Serve hot, garnished with thinly sliced fresh basil leaves for a burst of flavor and color.

Enjoy your comforting and flavorful Ditalini with White Beans and Spinach!