A Lemony Transition to Spring Soup

18 Mar

As much as we are craving Spring, it’s just not here yet; there is snow on the ground and it’s cold. Now today was beautiful and sunny, it did get up to 42 degrees, but that’s not exactly Spring. During the winter months we eat a lot of soups and stews which I love but I’m ready for lighter and brighter foods, so I went on the hunt for soup that was just that, and I found it! Thanks to the blog Cup of Jo I found the perfect recipe for a soup that warms the body but is light and bright; a Lemony Soup with White Beans and Kale.

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This soup is delicious, especially since I changed it up a bit to make it mine. I used spinach since I’m not a fan of kale and I used orzo instead of Ditilini pasta (not a big deal but that’s what I had in the house). I also used canned beans instead of dry, the last time I tried to use dried beans I ended up with cement not soup…something I need to work on.

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I think that other than the fact that this soup tastes so good, is that it is souper easy to make; the flavors of the lemon and garlic are just so good together and it comes together in less than hour.

Ingredients

1 can cannellini beans, rinsed and drained

1/2 medium onion, chopped

4 cloves garlic, minced

2 Tbs olive oil

1 small potato, peeled and chopped into small cubes

6 to 8 cups vegetable stock

1 lemon, juiced

1 cup orzo pasta, cooked

2 cups fresh spinach

Salt and pepper

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Directions

In a large dutch oven or pot add olive oil and heat over medium heat, add onions and potato. Stir and cook until onions are translucent then add garlic. Cook for another minute or two until garlic is fragrant. Add 6 cups of the vegetable stock, lemon juice and beans. Add salt and pepper to taste. Heat till boiling then reduce to a simmer and continue to cook for 20 minutes until the potatoes are soft.

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While the soup is simmering cook the pasta. I like to cook the pasta and add it to each bowl as I serve it, otherwise I feel like it gets to mushy and soaks up the liquid. So cook it and put it aside to add as you serve.

Once you feel the potatoes are done, add the spinach. At this point add more stock if you think it needs it, it’s up to you how “brothy” you like it. I did use all 8 cups.

When it’s ready serve with grated parmesan cheese, drizzle of olive oil and some freshly grated black pepper. Mangia!

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Now if you want to, which I may do the next time I make it, is to leave out the potato and add a second can of beans. And of course if you want to keep it vegan, no cheese. One more suggestion for the gluten-free folks, keep the potato and omit the pasta. Once again one of the reasons I love cooking is that you can always make it your own, there are no rules. So keep on cooking and keep on enjoying!

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