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1 15.5oz can navy beans rinsed and drained
1 15.5oz can cannellini beans rinsed and drained
1 15.5oz can butter beans rinsed and drained
1 15.5oz can great northern beans rinsed and drained
1 15.5oz can garbanzo (chick peas) rinsed and drained
3 tablespoons olive oil
1 cup white onion, diced
2 garlic cloves, minced
1 6oz can tomato paste
1 8oz can tomato sauce
2 32oz boxes low sodium chicken broth
1 cup frozen chopped spinach, thawed and rinsed
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
¼ cup grated Parmesan cheese plus additional for serving
Salt and pepper to taste
1 pound ditalini pasta, cooked
In a large saucepan warm olive oil over medium heat. Add onion and garlic and cook until onion are tender, about 5 minutes. Stir in tomato paste, tomato sauce, chicken broth, beans, spinach, basil, oregano. Continue to cook until warm, add in parmesan cheese, turn to low and let simmer for at least one hour. Add salt and pepper to taste.
Serve over cooked ditalini pasta.
The longer the soup simmers, the better the flavors infuse.
It is recommended not to add the ditalini pasta in to the soup. Instead add the desired amount of cooked ditalini pasta to a soup bowl and pour soup over pasta followed by freshly grated parmesan cheese.