I’m considering starting a series for my blog. I’ve been toying with the idea of sharing more of my quick and easy pantry dishes–tried and true meals–or something entirely different in which I commit to trying a new recipe from each of my cookbooks. Because I’ll admit, I may be addicted to buying them but the excitement soon wanes and the new books are quickly forgotten as soon as the new one comes along. Maybe I’ll do both at some point…we’ll see.
Maybe a new series will start from today’s theme. Sundays are not usually the proverbial day of rest for me. I attend Sunday service in the morning, I visit one or two (sometimes three) grocery stores, I arrive home to catch up on laundry and straighten up the house and of course, I try to fix a special Sunday night dinner that I wouldn’t have time to prepare during the week. This, of course, doesn’t include all the more welcome things that come up: friends, family, exercise, outings, etc. Sunday lunch often consists of bites in between chores as I walk by the kitchen or is store-bought in an effort to stave off hunger as the junk food aisle evilly beckons me.
But today, this quickly-prepared soup had me thinking differently about my Sunday lunches. They don’t have to take a back seat to my other meals and they can be just as good. After replenishing my pantry and freezer with my staples, I realized that I had delicious prospects for lunch. I threw together a can of cannellini beans, some frozen chopped spinach, diced tomatoes, whole grain pasta, an onion and some garlic and I had a wonderful, easy, healthy lunch. This bowl of soup is resting warmly in my belly and I can’t wait to make it again. Now I shall enjoy the rest of my Sunday, chores and all.
Spinach and White Bean Soup
- 1 14 oz can cannellini beans (white kidney beans)
- 4 cups stock (vegetable or chicken, your choice)
- 1 – 1 1/2 cups frozen chopped spinach (the bagged kind, not in the box. I just added a handful or two to the pot)
- 1 14 oz can diced tomatoes
- small of amount of your choice pasta (I used whole grain spaghetti snapped into one-inch pieces)
- one onion, chopped
- 2 garlic cloves, chopped
- olive oil
- no-salt seasoning blend (I used a pasta seasoning blend)
- salt and pepper to taste
- Parmigiano Reggiano for garnish
In a medium pot, sauté the onion in olive oil over medium heat. After two or three minutes, add the garlic and sauté for another minute. Add the drained cannellini beans, diced tomatoes and stock. Season with salt and pepper and/or seasoning blend. Bring to a boil, add the spinach and lower heat to simmer. After a few minutes, add the pasta and cook just until the pasta is al dente. Total cooking time should take no more than half an hour. Ladle in a bowl and top with grated Parmigiano Reggiano.