White Bean Soup for Souper Sunday

Soup can be loved no matter what the weather is like - hot or cold, soup is a healthy and often inexpensive option for a quick lunch. This white bean, spinach and tomato soup was made a while back and I just forgot o share it.

Taking soup for lunch is an easy and healthy option, even tastier if you have fresh bread to bring long.  This one was made from pantry items on hand, getting creative when you don't want to go shopping.


 

White bean and Spinach Soup

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2 cups baby spinach

1 large tomato, chopped

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
2. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.
3. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Add chopped tomatoes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
4. Serve immediately.

Linking up to Deb at Kahakai Kitchen for her Souper Sunday Series.