Food & dining

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.

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.

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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