Tuscan White Bean Soup


Like many of you, the last couple of days were spent completely indoors watching "Juno", the blizzard of 2015 blow through and leave piles of snow everywhere! Thankfully I was safe and warm in my home and loving hunkering down, focusing on organization and productivity in my home and with my business. AND...totally craving warming comfort food!


Thankfully we had a heads up on the storm and I planned to make some delicious and cleansing Broccoli & Arugula Soup with lemon that hit the spot for lunch. My husband also made a big batch of Tuscan White Bean Soup for dinners. I even made some super simple, naturally sweet, chewy and satisfying cookies to have on hand. One of those and a cup of tea made the chilly afternoons kind of blissful.


Comfort food is never more welcome than during the cold winter months and it's so helpful to have some healthier go-to recipes on hand for these moments. I love making large soups and freezing portions for future easy meals.


I thought you might like to try one of our favorite comfort foods...


Tuscan White Bean Soup

serves 6

- 1/4 cup olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 large stalks celery, chopped
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 42oz low-sodium chicken broth
- 1 14oz can diced tomatoes, undrained
- 2 15oz cans low sodium white cannellini beans (Eden Organics brand preferred)
- 1 10oz package frozen chopped spinach, thawed
- 3/4 cup elbow macaroni, uncooked
- sea salt 
- fresh ground pepper
- grated pecorino romano cheese, to serve


Note: Can use plain, whole wheat or gluten free pasta or substitute with brown rice if preferred. Use organic ingredients when possible.


1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
3. Add the chicken broth, tomatoes and bay leaf.
4. Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
5. Squeeze the water from the thawed spinach and add to the pot.
6. Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
7. Add the macaroni and cook until tender according to package directions, about 10 minutes.
8. Serve sprinkled with pecorino romano cheese.
 
I hope your family stays warm and safe this season!
 
Well wishes,
Christy


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