1. Heat a large stock pot over medium heat for one minute; add the ham and carrots and sauté for 2 to 3 minutes. Add bouillon cubes and 3 cups of hot water.
2. Bring to a boil and stir in the ditalini pasta. Lower heat to simmer for 10 minutes.
3. Add the Classico pasta sauce, wine and bag spinach. Simmer for 5 minutes. Add beans and cook for additional 5 minutes, or until heated through, stirring occasionally. Sprinkle with grated Parmesan cheese and serve with crusty Italian bread.
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Are you searching for a flavorful and wholesome meat and vegetable soup recipe? Here is a recipe by chef Mike Monahan to make Tuscan White Bean Soup with ham, vegetables and other flavors and serve it over noodles or pasta. Great to serve with Italian bread.