white bean soup





One of my favorite dishes to enjoy during the cold months is a bowl of hot soup. Thankfully, Chicago offers so many delicious soup cafes and restaurants. And sometimes I enjoy making a large pot of soup at home! Enjoy!

2 teaspoons extra virgin olive oil
2 garlic cloves, finely minced
1 shallot, finely chopped
4 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans
1 cup pasta (chifferi)
1 teaspoon rosemary, finely chopped
3 cups baby spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes

– sauté shallots and garlic in EVOO
– add vegetable broth, beans, tomatoes, rosemary, black pepper and red pepper flakes. bring to a boil.
– add pasta and cook approximately 13 minutes (al dente)
– add spinach and simmer until wilted
– garnish with fresh parmesan cheese

You may also like...


  1. Rachel, I just had to tell you how much we loved this soup! I made a pot last night and it is SO easy and delicious. Rares made sure I saved the recipe in my “favorites” notebook. The flavor is perfect and the rosemary fragrance made me giddy while I was waiting for it to cook. I’m enjoying leftovers now and looking forward to making it again, soon!

Leave a Reply

Your email address will not be published. Required fields are marked *