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1/2 cup Onion, chopped
1/2 jar Tomato Sauce (we used a Tomato Basil sauce but you can use any pasta sauce you prefer)
1/4 pound Baby Spinach
14 ounces Cranberry Beans, shelled (you can also sub canned or dried beans that have been soaked overnight)
2 Tbsp. Olive Oil
3 cups Vegetable Broth
8 ounces Ditalini Pasta, prepared al dente according to package
Pepper
Salt
In a large soup pot, boil 4 cups water with a pinch of salt. When the water is boiling, add the spinach until wilted and cooked, about 3 minutes. Strain with a slotted spoon and reserve to a bowl. In the same water, boil the beans until tender, about 4 minutes. Reserve. In a large sauté pan, heat olive oil over medium heat until hot. Add the onion and stir until soft and translucent, about 6 minutes. Season with salt & pepper, and add the cranberry beans, tomato basil sauce, baby spinach and vegetable broth. Heat through until bubbling, about 6 minutes. Add the pasta and stir to mix. Divide among 2 plates and serves immediately.
