Meatless Meals

Meatless Friday: Bean and Spinach Soup

For Lent, I’ve decided to feature a meatless recipe on my blog once a week. I may continue throughout the rest of the year since we’re doing meatless Friday every week now.

For my first pick, I chose a soup. I absolutely adore soup. It’s the perfect lunch, as far as I’m concerned, and it makes a darn good dinner, too. I originally found a similar recipe on Pinterest, but this is my own version of it. I like to make a large pot, then spoon it up into Ziploc bowls and freeze it so I have it on hand. So much tastier (and healthier) than buying canned soups with all that sodium!



4 cups chicken broth (I use Wyler’s reduced sodium bouillon)
1 cup water
1 15-ounce can diced tomatoes
1 15-ounce can Great Northern beans
1/2 cup cooked rice
1/2 cup finely chopped onion 
1 teaspoon dried basil
1 teaspoon parsley
1 teaspoon salt (I use kosher salt because it’s cooler)
1/2 teaspoon black pepper 
1 teaspoon garlic salt
4 cups coarsely chopped fresh spinach 
Finely shredded Parmesan cheese

Now, I used about twice as much rice as that when I made it and ended up with twice as much rice as I wanted. Also, I didn’t measure any of the seasonings, I just sprinkled and tasted until it was good. I suggest you do the same.

So, off we go.

First, you want to cook your onions in just a smidge of olive oil.


Once that’s done, dump in your beans, tomatoes, and chicken broth. And yes, chicken broth is okay.

Now, for the seasonings.


This is where it starts to smell just divine! Once you’ve got your seasonings where you want them, let it simmer for about 20 minutes. This would be a good time to cook your rice and chop up your spinach.


After your soup has had a chance to simmer, stir in your rice and spinach and let it cook for about 5 minutes longer. It’s important not to put the rice in until the very end because it will split and take on a funky texture if it cooks too long!


Don’t worry if it seems like too much spinach. Once it starts to cook, it shrinks up real fast!


Now, spoon it up, sprinkle on a little Parmesan cheese and enjoy! This is very similar to a pasta e fagioli without meat, and with rice instead of noodles. Delicious, but not decadent, and a wonderful pick for a Lenten lunch or supper.


Just remember, it’s Lent: Only one bowl!


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