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Recipe for pasta e fagioli (pasta and bean soup)

Serves 4

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

1. In a large soup pot over medium heat, heat the oil. Add the onion and squash and cook, stirring, for 8 minutes or until the onion softens.

2. Add the stock, 2 cups water, pasta sauce, half the kidney beans, salt, and pepper. Bring to a boil, lower the heat, and simmer for 15 to 20 minutes or until the squash is tender.

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3. Remove the pot from the heat. Use a slotted spoon to transfer half the solids to a bowl. Using a potato masher, partially mash the mixture.

4. Return the mashed mixture to the pot. Bring to a boil, lower the heat, and add the pasta and remaining beans. Simmer for 10 minutes, stirring often, or until the pasta is just tender.

5. Stir in the spinach and taste for seasoning. Add more salt and pepper, if you like, and more water if the soup seems too thick. Adapted from Jennifer Joslin

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