Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Spinach and White Bean Soup with Pasta

I got this DE-licious recipe from my friend Becky Jensen, and then didn’t make it for at least THREE YEARS.  I was missing out for so long!


1 small onion, chopped

canola oil

2 cloves garlic, minced or pressed

1 bag or bunch of spinach

2 quarts of vegetable broth

2 15-ounce cans of cannellini beans

1-2 cups uncooked pasta of your choice


In a large pot, over medium-high heat, saute onion in oil until translucent and starting to turn golden brown.  Add garlic and cook one minute more.  Add spinach, and pour in just enough broth to cover most of the leaves.  Cook for 5 minutes, stirring occasionally.  Add beans and remaining broth, and simmer until heated through.  Add pasta of your choice, and cook according to package directions until al dente.  Serve warm, and top with parmesan cheese, if desired.

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Spicy Tomato Soup to Warm You Up On a Cold Day

There are a couple of things I love about this soup.  First, its creaminess comes from the cannellini beans that get pureed in it, so it’s lower in fat and higher in protein than other creamy soups.  Second, it’s vegan (unless you want to add sour cream).  And third, it uses foods that I keep on hand, so I don’t need to go out and by any special ingredients for it.

Tyson and I love to make a meal of it with grilled colby jack cheese sandwiches with rosemary and garlic.  So yummy!


2 tablespoons butter
1/2 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can (or two 15-ounce cans) tomatoes (crushed, diced, whatever)
3 cups vegetable broth
1 bay leaf
1 teaspoon rosemary
1/4 – 1/2 teaspoon red pepper flakes*
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Sour cream to stir in, if desired


In a large pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.  Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes.  Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Remove and discard the bay leaf, then puree the soup using an immersion blender.  Season with salt and pepper.

*Tyson likes the full 1/2 teaspoon of red pepper flakes, but I prefer 1/4 teaspoon, because I’m a wimp. 🙂

Adapted from Hearty Tomato Soup with Lemon and Rosemary by Giada De Laurentiis.

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