About this recipe:This is a simple soup that is perfect for a midweek supper. It's a great way to get your greens as it's packed with spinach. Use vegetable stock instead of chicken stock to make it a vegetarian feast.
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
1 onion, chopped
1.5L chicken stock
1 (400g) tin cannellini beans, drained and rinsed
160g stellete or other small pasta
300g baby spinach, rinsed and dried
salt and black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken stock, increase the heat to high, and bring the mixture to the boil.
Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.