Serves 4
| 2 | tablespoons olive oil |
| 1 | small onion, chopped |
| ½ | peeled butternut squash, coarsely chopped |
| 3 | cups chicken stock |
| 2 | cups water, or more if needed |
| 1½ | cups pasta sauce |
| 1 | can (about 15 ounces) red kidney beans, drained |
| Salt and pepper, to taste | |
| ¾ | cup ditalini pasta |
| 3 | ounces fresh baby spinach |
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