White beans are one of the most versatile canned ingredients in the kitchen. Easily dressed up and perfect for a fast pantry dinner and it only cost around $10 for the whole meal.
This recipe calls for a few odds and ends that you may not have in your kitchen, leave them out! It’ll be better with them, but still a decent dinner without them.
- 1/2 White Onion, chopped
- 1 14oz Can Spinach, drained and chopped roughly
- 2 14oz Cans White Beans (Cannellini)
- 1 14oz Can Petite Tomatoes, strained, liquid reserved
- 2 C dry Ditalini pasta
- 4 C Chicken Broth
- 1T Parsley
- 1T Italian Seasoning
- 1t Rosemary
- Salt & Pepper
- Sun-dried Tomatoes in Oil
- Carrots and Celery for a real mirepoix
- Fresh instead of dried herbs
- 1T Red Wine Vinegar
- 1C White Wine (Chardonnay)
- 5 Bacon Strips, cut into postage stamp sized pieces
- Chicken Thighs or leftover rotisserie Chicken
- Parmesan Cheese, grated
- In a large bowl combine chicken broth, ditalini, and dried herbs. Set aside for 30m.
- In a large heavy-bottomed dutch oven over medium heat, fry bacon strips. Stir infrequently, until brown on one side. (Note: A tablespoon of water can be added to help the bacon render evenly without burning. )
- Add white onion (celery and carrot) and cook until translucent.
- If using wine, add and reduce.
- Add in sun-dried tomatoes, spinach, tomatoes, and beans. Cook until bubbling consistently.
- Ladle ditalini into the pot and stir to incorporate. Set aside the broth.
- As soup thickens, begin adding chicken broth until appropriately soup-y.
- Taste for salt and acid. At this point, introduce reserved tomato juice and/or red wine vinegar as necessary.
- Cook over a medium heat until tomatoes and beans are softened and ditalini is swollen and soft.
- Serve with crusty bread or biscuits and topped with grated parmesan.