Meatless Monday: Zesty White Bean & Pasta Soup

During 2025, I intend to indulge my playfulness through culinary curiosity. I love to cook, so let’s try new things. I thought I’d try three new recipes per month, yet already I’ve tried seven. Here’s one that hit right out of the gate!

3 sticks celery
2 medium carrots
1/2 medium onion
1/2 medium zucchini

2 cloves garlic, minced
1 tsp chili-garlic paste or ¼ tsp red pepper flakes
2 tsp fresh ginger, grated
1 tsp Italian seasoning
1 tsp turmeric

2 cans white beans, drained & rinsed
5-6 cups veg broth
1 c uncooked small pasta, like orzo or ditalini

Zest of 1 lemon & juice of 1.5 lemon
1 large handful of fresh spinach, rough chopped
Salt & pepper, to taste
Chopped basil to top & crusty bread for serving

Dice celery, carrots, onion, & zucchini; you should have approximately equal amounts of each veg, about 1/2-3/4 c. Saute with a little olive oil, about 3 minutes.

Stir in garlic, chili-garlic paste or red pepper flakes, fresh ginger, Italian seasoning, & turmeric, saute for about 1 minute.

Add 1 can of beans & 3 c of veg broth. Either use an immersion blender or remove a portion of the soup into a blender & pulse a few times. Return soup to pot if necessary.

Add remaining beans & 2 more c broth. Stir & bring to a boil.

Add uncooked pasta & cover; cook for 10-12 minutes until pasta is tender.

Add zest & lemon juice, chopped spinach, & salt & pepper. If soup is too thick, add an additional cup of veg broth or water, depending on taste. Adjust seasonings as necessary.

Let me know if you try it!