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The Boston Globe

Food & dining

Recipe for pasta e fagioli (pasta and bean soup)

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
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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