Spinach and White Bean Soup

This just happened. It’s like you’re at my house for dinner, how crazy is that? Very, I know.

For some very odd reason, I decided to make soup tonight. Probably because 2011 is the year of the soup, maybe, I think, and here at Kosher Gastronome headquarters, we’re kicking things off with a bang.

This post is gonna be short and to the point (geez finally!) and there really isn’t much on the science front to discuss (what? really? are you feeling ok? is this a new years resolution?). This is a really easy soup to throw together.

First start with a medium onion, a few stalks of celery, and 2 carrots, along with a pinch of salt, and some red pepper flakes and sautee them on low heat in a dutch oven, or heavy bottom pot.

Next add the garlic, and sautee for a minute.

Then add a can of cannelini beans, a can of diced tomatoes, and 4-5 cups of vegetable or chicken stock (I made some instant vegetable stock from Osem), and bring to a boil, and reduce to a simmer.

Add a package of frozen spinach, the whole block of it, and stir and allow it completely mix into the soup. Then add salt and pepper, and the pasta of your choice (I used orzo), and let it simmer for another 10 minutes or so, and that’s it. Pretty simple right? No? Well you smell.


Spinach & White Bean Soup


  • One medium onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 2 tablespoons Olive oil
  • pinch of red pepper flakes
  • 2 cloves of garlic
  • 1 14 oz can cannellini beans (white kidney beans)
  • 1 14 oz can diced tomatoes
  • 4-5 cups stock (vegetable or chicken, your choice)
  • 1 package frozen spinach
  • small of amount of your choice pasta (I used whole grain spaghetti snapped into one-inch pieces)
  • Salt
  • Pepper


  1. Heat up olive oil over low heat, and sautee onion, carrots, and celery with a pinch of salt, and red pepper flakes until soft (7-10 minutes)
  2. Add garlic, and sautee until fragrant, about 1 minute
  3. Add cannelini beans, tomatoes, stock, add the salt and pepper to taste, and bring to boil
  4. Lower to simmer, and add frozen spinach, and allow to completely melt
  5. Add pasta, and continue simmering for another 10 minutes or so

4 thoughts on “Spinach and White Bean Soup

    1. ha, i was just having this discussion with famed reader avi g (who no one knows because avi never posts any comments….ahem)…anyway – like i was explaining to avi, sometimes even Senor Gastronome will stoop so low, and make something the plebeians can make as well…now as for the canned beans/tomatoes, in my opinion it’s totally fine to use canned beans and tomatoes, depending on the circumstances, in regards to the osem soup, i have no excuse, except for the fact that I wanted soup, and I was willing to compromise..I do plan on making minestrone soup eventually, so stay tuned, and I’ll try not to disappoint!


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