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