Delicious, hearty, and full of nutritious ingredients – Spinach and White Bean Soup is good for you and has just the right balance of vegetables, protein, and carbohydrates. A well rounded, feel-good, dinner for all!
Spinach is no stranger to our dinner table; I use spinach quite frequently, but in our neck of the woods, it can be difficult to find fresh spinach that still looks and tastes fresh. In the winter months, our spinach is imported and not as ‘green’ as I’d prefer it to be.
When I saw fresh baby spinach leaves at the grocery store just recently, I had to have them. Usually, in the colder months, I stick to frozen spinach for my cooking needs. And even though frozen spinach is great, there’s nothing like the taste of fresh spinach – especially in a soup like this one.
Speaking of soup, this one is simply delicious! Even though the three main ingredients – spinach, beans, and pasta – are prevalent in the dish, the broth was my favourite part; it was just right for dunking a piece of crusty bread into!
This particular soup was a part of one of my many weekend meal prep sessions. We like to eat wholesome, real meals even on busy, tired weeknights after a long day at the office or at school. Preparing dishes such as this one and freezing them immediately, provides us with fresh tasting meals during the week.
I will take the frozen soup out of the freezer and place it into the refrigerator before I leave for work in the morning. On my way home, I’ll stop and pick up a freshly baked bread stick, and before long, I’ve got a warm, hearty, home-cooked dinner on the table. If that wasn’t reward enough, there’s also less dishes! #weeknightwin
Spinach and White Bean Soup
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 large white onion finely diced
- 1 teaspoon thyme dried
- 1 teaspoon basil dried
- 4 cups vegetable stock
- 2 cups water
- 2 bay leaves
- 1 cup uncooked pasta such as orzo or tripoline
- 3 cups baby spinach roughly chopped
- 2 cups cooked navy beans
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley chopped
- In a heavy bottomed stock pot, over medium heat, add the olive oil and onions. Sauté for five minutes until the onions are translucent but not browned.
- Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.
- Add the vegetable stock and water; bring to a boil.
- Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.
- Next, add the navy beans and spinach. Stir to combine.
- Cook for two more minutes or until pasta is cooked and the spinach has wilted.
- Turn off the heat and stir in the chopped parsley.
- Serve immediately.