Sunday, May 9, 2010

Beans, Greens and Garlic Soup

Happy Mother's Day! I woke up this morning thinking the dinner I had planned for Mother's Day may not work after all! I had thought of putting together a spring time picnic...with lots of cold finger foods. Guess what? It is freezing!!!! I turned the heat on and thought to myself....I need a big bowl of something warm...ASAP!!! This afternoon I plan to make the Beans, Greens and Garlic Soup and maybe serve up with some homemade biscuits and a salad!! Enjoy!!



  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 1 onion, chopped
  • 6 cups chicken broth
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 cup ditalini or other small pasta
  • 1 (10 ounce) bag baby spinach, rinsed and dried
  • salt and black pepper to taste


  1. Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
  2. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

1 comment:

Alyssa said...

This is a good basic recipe that can be changed to suit your needs. I always have homemade chicken stock in the freezer that I use and you can use fresh, not canned, beans. As for the can switch it out with a gluten free noodle or use a whole wheat can accommodate most Lyme diets.