|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|
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.
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