Fall is in the air....
WHITE BEAN SPINACH SOUP
4 tablespoon vegan butter (or olive oil)
1 yellow onion, diced (~1 ½ cups)
2 teaspoon finely minced garlic (1-2 large cloves)
1 ½ cups celery, diced
1 ½ teaspoon Herbs de Provence*
1-1 ½ teaspoon salt
¼-½ teaspoon pepper
8 cups vegetable broth
Half of a lemon, juiced (~2 tablespoon)
1 cup pasta of choice (shells, macaroni, farfalle, etc)
1 15 oz can Great Northern beans*, rinsed and drained
4 cups spinach
¼ cup fresh parsley, finely minced
Optional: vegan parmesan for garnish
INSTRUCTIONS
Heat butter in a large pot over medium heat. Add the onion and sauté for 5-6 minutes. Add in garlic and celery and continue cooking for 5 minutes, stirring occasionally.
Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired.
Serve topped with grated vegan parmesan and more fresh parsley.
4 tablespoon vegan butter (or olive oil)
1 yellow onion, diced (~1 ½ cups)
2 teaspoon finely minced garlic (1-2 large cloves)
1 ½ cups celery, diced
1 ½ teaspoon Herbs de Provence*
1-1 ½ teaspoon salt
¼-½ teaspoon pepper
8 cups vegetable broth
Half of a lemon, juiced (~2 tablespoon)
1 cup pasta of choice (shells, macaroni, farfalle, etc)
1 15 oz can Great Northern beans*, rinsed and drained
4 cups spinach
¼ cup fresh parsley, finely minced
Optional: vegan parmesan for garnish
INSTRUCTIONS
Heat butter in a large pot over medium heat. Add the onion and sauté for 5-6 minutes. Add in garlic and celery and continue cooking for 5 minutes, stirring occasionally.
Stir in Herbs de Provence, salt and pepper. Add in broth, lemon juice and pasta. Stir well, then bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes.
Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired.
Serve topped with grated vegan parmesan and more fresh parsley.
ablespoon vegan butter (or olive oil)
1 yellow onion, diced (~1 ½ cups)
2 teaspoon finely minced garlic (1-2 large cloves)
1 ½ cups celery, diced
1 ½ teaspoon Herbs de Provence*
1-1 ½ teaspoon salt
¼-½ teaspoon pepper
8 cups vegetable broth
Half of a lemon, juiced (~2 tablespoon)
1 cup pasta of choice (shells, macaroni, farfalle, etc)
1 15 oz can Great Northern beans*, rinsed and drained
4 cups spinach
¼ cup fresh parsley, finely minced
Optional: vegan parmesan for garnish
INSTRUCTIONS
Heat butter in a large pot over medium heat. Add the onion and sauté for 5-6 minutes. Add in garlic and celery and continue cooking for 5 minutes, stirring occasionally.
Stir in Herbs de Provence, salt and pepper. Add in broth, lemon juice and pasta. Stir well, then bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes.
Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired.
Serve topped with grated vegan parmesan and more fresh parsley.
4 tablespoon vegan butter (or olive oil)
1 yellow onion, diced (~1 ½ cups)
2 teaspoon finely minced garlic (1-2 large cloves)
1 ½ cups celery, diced
1 ½ teaspoon Herbs de Provence*
1-1 ½ teaspoon salt
¼-½ teaspoon pepper
8 cups vegetable broth
Half of a lemon, juiced (~2 tablespoon)
1 cup pasta of choice (shells, macaroni, farfalle, etc)
1 15 oz can Great Northern beans*, rinsed and drained
4 cups spinach
¼ cup fresh parsley, finely minced
Optional: vegan parmesan for garnish
INSTRUCTIONS
Heat butter in a large pot over medium heat. Add the onion and sauté for 5-6 minutes. Add in garlic and celery and continue cooking for 5 minutes, stirring occasionally.
Stir in Herbs de Provence, salt and pepper. Add in broth, lemon juice and pasta. Stir well, then bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes.
Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired.
Serve topped with grated vegan parmesan and more fresh parsley.
