White Bean & Spinach Soup


  • butter
  • salt
  • pepper
  • garlic powder
  • chopped carrots
  • chopped celery
  • chopped onion
  • chopped fresh parsley
  • frozen spinach
  • cannellini beans (1 can)
  • 9 bouillon cubes
  • water
  • ditalini pasta
  • parmesan


Take your celery, carrots, onion and parsley and chop them up very fine.

Melt some butter into a large sauce pan and throw in my vegetables.

Sprinkle them with salt, pepper and garlic powder and let it all saute for a few minutes.

After those few minutes, add your frozen spinach and let that cook up until the spinach wilted.

Then I add one can of cannellini beans –  juice and all.

While the veggies are cooking, take a 4 cup measure of hot water and add 9 bouillon cubes. Allow these to melt for a few minutes until it starts to form a chicken broth and pour it onto the vegetables.

Then, take that same 4 cup measure and added an additional 4 cups of hot water.



After the soup has simmered for about an hour or so, bring a small saucepan filled with water to a boil and add your ditalini.

Give the broth a taste and see if it needs more flavor. I added two more bouillon cubes because I like tons of flavor.

Cooking is all about how you like your food. Unless you are baking, recipes do not need to be followed exactly as they are written. That’s the beauty to it all!! 🙂

Once your ditalini has cooked through (only takes a few minutes), pour a ladle full (or less or more!) into a bowl and pour broth and veggies on top.

This allows you to control how much macaroni you feel like eating. 🙂

Top with a little parmesan and mangia!!