One of the things I most truly enjoy in life is cooking. But that passion is often put on the back burner during the week because I am busy with Starling. Sundays, however, are my one day to indulge myself. That’s why I love having time to make a recipe like the one below, which satisfies my urge to create but doesn’t take too much time away from family or other things.
This soup is hydrating, super nutritious (high in vitamins, antioxidants, iron, and fiber) and tasty. It’s also a very flexible recipe, so you can easily substitute for any ingredients you may not have on hand. It’s an incredibly satisfying lunch or dinner, while still being a light meal that's easy to digest.
The best news? It takes only 30 minutes from start to finish!
P.S. Don’t skip adding the parmesan rind. It elevates flavors and is an easy way to create depth with a fast-cook recipe.
Quick White Bean + Parmesan Soup With Spinach
2 tablespoons olive oil
1 brown onion diced (rough dice is OK)
8 medium sized garlic cloves finely grated (a microplane works great)
1 large carrot chopped small/medium dice (can sub in squash, celery, green beans etc - anything would work).
6 cups vegetable or chicken stock (I prefer chicken)
1 14.5 oz. can tomatoes
1 tablespoon finely chopped fresh rosemary (1 teaspoon dried)
1 tablespoon finely chopped fresh oregano (1 teaspoon dried)
1 teaspoon thyme (dried or fresh)
Salt and fresh-cracked Pepper to taste
2 15 oz. cans cannellini beans or chickpeas, drained and rinsed
1 clamshell spinach (about 6 cups), roughly chopped
1 Parmesan rind (the kind you get from a cheese monger for the best flavor - they will sell rinds separately if you ask).
1 cup grated parmesan reggiano (don’t skimp - get the really good stuff!)
4 tablespoons fresh parsley chopped
1. Heat olive oil in Dutch oven or large stockpot over medium high heat. Add onions and cook for 5 minutes until translucent, then add garlic and carrots and sauté for another 3 minutes until the garlic’s fragrance is totally released and onions are starting to brown (not burn).
2. Add in herbs, combine and cook for one more minute on medium heat.
3. Add in broth, tomatoes and parmesan rind. Bring to a boil, then simmer for 10 minutes to let everything mingle. Check to see if carrots are softening. They should have a bite but not be raw. Now is a great time to taste and season accordingly with salt and pepper.
4. Now add in the beans. Let them warm through and gently simmer for 5 more minutes. Then turn the heat off and add spinach by the handful. Allow each handful to wilt before adding another.
5. Lastly, add 3/4 cups of the grated parmesan to the soup and let it mingle.
6. Remove parmesan rind.
7. Season again to taste with salt and pepper.
8. Ladle into bowls, sprinkle with parsley and remaining parmesan.
9. Serve with toasted gluten-free bread for a complete and easy meal.