1/4 pound cannellini or borlotti (cranberry) beans, soaked overnight
3 tablespoons Extra-Virgin Olive Oil
1/2 cup chopped onion
2 medium carrots, peeled and chopped
2 ribs celery, sliced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cups hot chicken broth
3 cups hot water
1 cup chopped raw spinach
1 cup diced zucchini
1 cup kale, chopped
1/4 pound ditalini, cooked
Salt and pepper to taste
Drain the beans from the soaking water, place them in a pot, cover with water, and cook about 30 minutes, or until still quite al dente, and set aside.
In a large pot, heat the oil. Add the onion, carrots, celery, and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.
Add the tomatoes, hot broth, hot water, beans, and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.
Add the spinach, zucchini, kale, and pasta and cook another 5 to 10 minutes. Add salt and pepper to taste and serve immediately.
This recipe was originally featured on Show 1907.
This recipe is featured on Season 26 - Episode 2621.
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Debbie Stella
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