I’ve been meaning to make this white bean soup for a few weeks and then this weekend I got the stomach bug. Not pleasant. So all weekend I’ve been eating soup and crackers so why not continue the trend? I got a little more adventurous by adding in a few things that weren’t carbs. It was lemony and fresh and perfect for not feeling great. Plus it’s super simple, you literally just put water and a few things in a pot to make a delicious soup! It has beans, pasta, veggies, lemon, and topped with vegan parm with a side of toasted baguette.

Lemon Rosemary White Bean Soup

serves 6

1 can cannellini beans, drained and rinsed

1.5 cups ditalini pasta

1 large zucchini, quartered and sliced

1 bag baby spinach

8 cups water

1 tbsp Vegetarian Better than Bouillon no chicken base

1/2 tsp rosemary

pepper to taste

juice of one lemon

1. In a large stockpot, heat 8 cups of water with bouillon stirred in.
2. Bring up to a boil then down to a simmer, then add in the pasta, beans, and zucchini.
3. Add in the rosemary and pepper and stir, cook for 5-7 minutes until the pasta is al dente.
4. Turn off and stir in the spinach and lemon juice.