Sunday, November 11, 2012

Meatless Monday: Lemony Spinach and White Bean Soup

During the time my family and I were stuck at home without power due to Hurricane Sandy, I was somewhat limited with what I could make for dinner. The oven wouldn't work because it has an electric starter, and I tried to use up what I already had at home as to not waste gas going to the store. I did, however, have to pick up a lemon and some fresh Parmesan cheese for this soup, but it was well worth it.

Lemony Spinach and White Bean Soup
(serves 6-10 depending on serving size)


4 cups vegetable broth (you can also use chicken)
2-4 cups water (depending on how brothy you like it)
1 cup packed baby spinach
1 cup small-shaped pasta, such as ditalini
6 cloves garlic, minced
1 cup small white beans (cooked)
Juice of 1 small lemon
2 tbsp extra virgin olive oil + extra for topping
1 tsp lemon zest + extra for topping 
Salt and pepper to taste + extra for topping
Freshly grated Parmesan cheese for garnish

Cook the pasta separately, then set aside tossed with a little olive oil so it doesn't stick together. Heat the 2 tbsp of extra virgin olive oil in large pot, then add the garlic and sauté for about 3 minutes or until fragrant. Add in the broth and water and bring to a boil. Stir in the white beans then bring to a simmer for about 5 minutes. Remove from heat and add in the rest of the ingredients. Serve in bowls or mugs topped with a drizzle of olive oil, a sprinkling of sea salt and freshly ground black pepper, a pinch of lemon zest, and as much grated Parmesan as you like.

This is a very simple to make soup that is full of lots of fragrant ingredients. The garlic and lemon go together wonderfully, and are balanced nicely with the subtle flavor of the white beans and crisp green spinach. The garnishes really make this soup, so don't forget to add those or it's just not the same!

For older babies and toddlers, you can serve this soup up to them with a slotted ladle so they don't make a mess of or get burnt by the broth. The soup is full of yummy goodness to help a little one grow. Kids should like this soup too as it doesn't have too many spicy flavors, maybe just go easy on the pepper and add extra cheese ;)

Black pepper is normally taken for granted as a standard table top condiment that doesn't get much thought other than whether you're going to use it to spice up your food a bit or not. It may surprise to find out, then, that it's also full of lots of vitamins and minerals such as manganese, vitamin K, and iron. It can also aid in disgestion and has anioxidants and antibacterial properties. Using freshly ground will give you the most benefits!

Now it's your turn to share your Meatless Monday dish below! No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week! 


  1. This soup sounds wonderful. Pinned to try!

  2. Yumm!!! I have to try this soon!
    I'm you santa swapper! I'm so excited to visit here more often!!
    have a beautiful day!

  3. It's a wonderful soup, especially now in the winter
    Thanks for sharing this recipe

  4. This sounds really good! I love lemon in soups. Yummy!

  5. This recipe sounds perfect for today... lemon and garlic are my fav ingredients. Thanks for hosting!

  6. Hooray for Meatless Monday! And soup! I think I could live on soup. It is the perfect food. I also host a Meatless Monday link up and would be delighted if you shared this with us - Midnight Maniac Meatless Mondays. It is a great place to get inspiration for other meatless dishes as well. Hope to see you there!

    ♥ Rebecca Jean
    Midnight Maniac

  7. Jessica, this is a great sounding soup. Please drop me a line on if it is ok with you if I link to it on my blog, Carole's Chatter. Cheers


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