Creamy Cauliflower Soup

December 1, 2014 by Elizabeth Leave a Comment

Rich, velvety, and packed with flavor. Fresh cauliflower, onions, garlic and spices, pureed together and simmered to perfection. Creamy Cauliflower Soup is rich, healthy, and loaded with nutrients.

I hope you had a spectacular Thanksgiving! It has been a whirlwind of a weekend around here. Birthdays, Thanksgiving, and even a parade, oh my! 🙂 We cooked and relaxed on Thanksgiving morning, and then headed over to my in-laws for an early family dinner that evening. Friday morning we bundled up and headed to the Santa Claus Parade with my parents. The boys loved seeing the fire trucks and police cars. After a full hour of watching the parade, Santa finally made his appearance. We were all FROZEN, but the boys were so excited to see him, that it made it all worth it. (Note to self for next year, if it’s that cold again, go late! ;))

Another highlight of our weekend was William’s 5th birthday party. His actual birthday is on Tuesday, but we’re celebrating a bit early this year. I can’t believe that my first baby is (almost) FIVE! Where did the time go? William and his buddies had such a blast today! Dinosaurs, ornament making, cupcakes and friends, what could be better? William loved his party and we are all so thankful for wonderful friends and family. James was fascinated with the older kids and joined right in on the action, and Charlie was content just hanging out. What a perfect afternoon!

Here are a few pictures from our weekend, and William’s birthday party.

Who knew that rich and healthy could be found in the same bowl?! If you’re feeling like the Thanksgiving weekend has set you back a bit, replenish your system with a giant bowl of this nutritious Creamy Cauliflower Soup!

I created this soup right before having Charlie, as one of our many freezer meals to enjoy after his arrival. I remember looking at Andrew one night in the kitchen, probably around 9:00, and asking him if we had enough food for after the new baby. (Let’s be honest, with BOTH of our freezers packed with over 60 meals that I had already made, of course we had enough food ;)). However, as I looked at him, and remembered the two huge heads of cauliflower that were sitting in the fridge, I somehow talked us both into the idea that we could always use a few more meals.

It might have been late, but that didn’t stop me from whipping up a new kitchen creation. There was just something about cauliflower soup that sounded so yummy. Cauliflower, onions, garlic, broth, wine, and spices, how could you go wrong? Once I got the flavors just where I wanted them, I went to work on the texture. At first, I didn’t want to mess around with having to wash out our blender (I guess I was just being lazy), so I tried to mush up some of the veggies with a potato masher. After a few minutes of hardcore smashing, I just wasn’t loving the consistency that I was getting. Soooo…. ladle soup into blender, turn on for 20 seconds, and voila! Creamy, velvety goodness! I decided to reserve a bit of the cauliflower mixture, because as much as I wanted a pureed soup, it still needed to have some texture. This Creamy Cauliflower Soup comes together in no time, and is the perfect light addition to any meal. Serve it as a vegetarian entree with extra cheese and a side salad, or enjoy it before your meal as the perfect appetizer. This soup is tasty, filling, and super good for you! If you’re craving something a little more on the hearty side, you can always add a touch of cream. Otherwise, enjoy it without, for a little “post-Thanksgiving rejuvenation”. I love it both ways! However you cook it up, you will love diving into a huge bowl of this Creamy Cauliflower Soup goodness.

Creamy Cauliflower Soup

Ingredients

1 tablespoon extra-virgin olive oil
2 large onions, diced
6 cloves garlic, minced
2 large heads cauliflower, chopped
2 quarts low-sodium chicken broth
1/4 cup dry white wine
1 teaspoon dried parsley
Salt and pepper
1/2 cup heavy cream (optional)

Instructions

In a large stock pot, heat oil over medium heat until hot. Add onion and 1 teaspoon salt, and stir. Cook for about 7-8 minutes until onions are tenders, stirring occasionally. Stir in garlic and cook for about 30 seconds until fragrant.
Add cauliflower, broth, wine and parsley, and stir. Then cover and cook for about 8-10 minutes, stirring occasionally, until cauliflower is soft.
Reserve 2 cups of the cooked cauliflower mixture in a small bowl and set aside. Carefully ladle remaining cauliflower mixture into a blender or Vitamix, and puree until smooth. (Working in two batches if needed). Return soup to stock pot, add reserved 2 cups cauliflower mixture to the soup, and 1/2 cup cream (if using), and stir. Heat soup over medium heat until hot. Do not boil. Season with salt and pepper to taste.
Spoon into bowls and serve with parmesan cheese on top.

Notes

This soup is delicious with or without the cream. For a richer soup, add the heavy cream, and for a lighter soup, omit. If freezing this soup, make sure to add the cream after it has been frozen, when reheating.

https://elizabethshome.com/creamy-cauliflower-soup/

If you’re looking for another healthy creamy soup recipe, be sure to try my Cream of Mushroom Soup or my Low-Fat Cream of Broccoli Soup.

Whole Wheat Pasta Primavera

October 12, 2014 by Elizabeth Leave a Comment

Perfectly cooked pasta surrounded by fresh spinach, broccoli, tomatoes and green peas. Sautéed in a flavorful white wine sauce, and topped with a heaping helping of parmesan cheese. Whole Wheat Pasta Primavera packs a ton of veggies and rich flavors into a little bowl of fall perfection.

It’s Sunday, and we know what that means. Time to catch up about our week, and share another fun recipe. Thankfully it was a relatively calm week around here. The boys and I had lots of fun at the library for story time, ran some errands, and even had a few very fun playdates! Charlie had his four-month checkup on Thursday, and I am happy to report that he is healthy and doing well! He weighed in at 13 pounds 4 ounces, and is now 25 1/2 inches tall. He was a trooper for his appointment, and I even survived taking all three boys to the appointment by myself 🙂 We had a lot of (much needed) low-key family fun this weekend, as well! Here are a few pictures:

It seems like fall is officially here, and the temperatures are dropping. What could be a better way to welcome the cooler weather than by cooking up a huge bowl of this light, flavorful pasta dish. Overflowing with fresh veggies and tender whole wheat pasta, this is one recipe that you will definitely want to add to your fall (or anytime) favorites!

This recipe was inspired from a restaurant we loved in Atlanta, called Figo. I remember having this dish quite often when I was newly pregnant with William, and we were going through a move. When I was pregnant with James a few years ago, I was seriously craving this meal, and was more than inspired to recreate it at home. I pulled up the menu on their website to gather all of the information I could on this one, and then put my thinking cap on. With a few tests and tweaks, I am so excited to say that I think this recipe is even BETTER than the dish from Figo. It’s just that good! I love how the curly pasta soaks up the flavor of the white wine sauce and the fresh veggies. The extra-virgin oil and parmesan cheese add the perfect depth and richness. This can be a great “meatless” meal, or add strips of grilled chicken for some added protein.

Whole Wheat Pasta Primavera is an easy to make, one bowl meal that is sure to satisfy your entire family.

Whole Wheat Pasta Primavera

Ingredients

16 ounces whole wheat fusilli pasta
1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
5 Roma tomatoes, seeds and pulp removed and diced
3 cups broccoli florets, bite size
1/3 cup dry white wine
2 1/2 cups packed fresh spinach, roughly torn
1 cup green peas
Salt and pepper
1/4 cup, plus 1 tablespoon good quality extra-virgin olive oil,
Fresh grated Parmesan cheese (for serving)

Instructions

In a large pot, bring water for pasta to a boil. When water is boiling, add 1 teaspoon of salt, and the pasta to the water and stir. Cook until al dente, drain pasta, then move to a large bowl, and toss with 1 tablespoon (good quality oil), loosely cover pasta with foil and set aside.
Now, in a large sauce pan over medium heat, add 1 tablespoon oil and heat until shimmering. Stir in garlic and cook for about 30 seconds or until fragrant. Add tomatoes, broccoli and wine, and cook for about 5 minutes or until vegetables are slightly tender, stirring often. Add spinach and peas and cook for 2 more minutes, stirring. Season with salt and pepper and remove from heat. Move sauce to a serving bowl, and toss with 1/4 cup good quality extra-virgin olive oil.
To serve, spoon 1 1/2 cups of pasta and 1 cup of sauce in a bowl and gently stir together, top with cheese and serve.

Notes

For multiple servings, combine all of the pasta with the sauce in a large serving bowl. Toss together and then divide into individual bowls, passing the parmesan as you go.

https://elizabethshome.com/whole-wheat-pasta-primavera/

Check out my earlier version of this Pasta Primavera recipe on my old blog.

Cream of Mushroom Soup

October 6, 2014 by Elizabeth 1 Comment

Fresh mushrooms, tender shallots, garlic, spices, and a splash of cream, pureed together to create a warm bowl of velvety goodness. This Cream of Mushroom Soup is the perfect meal for a brisk fall day.

Happy Sunday! It sure has started to feel a lot like fall around here. Some of our big events this week included story time at the library, lunch at the zoo, Andrew heading off on another business trip, errands, and lots of family fun this weekend.

Oh, and I guess I should mention the biggest highlight of our week: Tuesday (September 30th) was our 8th anniversary! Wow! I can’t even believe it has been EIGHT years already! We have certainly had our share of adventures throughout the last eight years. Three kids, six jobs, five moves, two states, three trips to Europe, and tons of laughs and other fun in between. I couldn’t be more thankful and appreciate of my incredible husband, Andrew! What an amazing blessing it is to share my life with him! Eight years ago we got married at St. John’s Episcopal Church in Detroit, Michigan, had our reception at Atlas Global Bistro, and then the next night headed to Paris and Italy for our three week honeymoon. Here are a few of our pictures 🙂

As the weather gets colder, snuggle up with the ones you love, and dig into a warm bowl of Cream of Mushroom Soup. This is such a fantastic fall (or anytime) recipe. Comforting, filling, and loaded with tons of healthy, good for you mushrooms. I was just reading something the other day saying HOW great mushrooms are for us! An even better reason to LOVE this soup, right?!

My inspiration for this recipe came from America’s Test Kitchen‘s lighter version of Cream of Mushroom Soup. I tested and tweaked it enough times that I finally had to create my own recipe. I just love the complexity of the flavors that this soup has, yet how simple it seems. I love serving this soup for dinner, with hot, fresh bread and butter, and a side salad with protein. I just started adding fresh parmesan cheese and chives on top, and it is fantastic! I definitely recommend the parmesan 🙂 You could also serve this soup for a lovely fall luncheon, or just pour it in a mug, top with cheese, and dive in.

Another plus with this soup, is that it freezes well, too! This is one of the recipes that I made a huge batch of right before we had Charlie. It’s such a treat to have homemade creamy mushroom soup right after having a baby (or anytime during the fall or winter), without having to fuss in the kitchen. If you’re looking for a great recipe that’s super freezer friendly, this is it.

When you’re thinking about your menu for the week, don’t forget to add this Cream of Mushroom Soup to the top of your list!

Cream of Mushroom Soup

Ingredients

7 large shallots, minced (about 2 1/2 cups)
2 teaspoons vegetable oil
1 teaspoon salt
6 cloves garlic, minced
1/2 teaspoon freshly grated nutmeg
2 1/4 pounds (36 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
3 cups low-sodium chicken broth
4 cups (1 quart) hot water
1/2 ounce dried porcini mushrooms
1 cup half-and-half
3 tablespoons dry sherry
2 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

To Double:

14 large shallots, minced (about 5 cups)
4 teaspoons vegetable oil
2 teaspoons salt
12 cloves garlic, minced
1 teaspoon freshly grated nutmeg
4 1/2 pounds (72 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
6 cups low-sodium chicken broth
8 cups (2 quarts) hot water
1 ounce dried porcini mushrooms
2 cups half-and-half
1/4 cup plus 2 tablespoons dry sherry
4 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

Instructions

In a large stockpot over medium-low heat, add the oil, shallots and salt. Stir together, then cover and cook for about 8-10 minutes or until softened, stirring frequently. Then stir in the garlic and nutmeg and cook for about 30 seconds, until fragrant.
Then add the white mushrooms and stir. Turn the heat to medium and cook for about 7 more minutes, until the mushrooms are soft and start to release their juices, stirring occasionally. Then turn the heat to medium-low, and cook for about 20 more minutes, stirring occasionally, until the mushrooms have released all of their liquid.
Add the broth, water, and porcini mushrooms, and stir. Over medium-high heat, bring mixture to a boil, then cover, reduce heat to medium-low, and simmer for about 20 minutes until mushrooms are tender. Remove soup from heat.
Working in two batches, carefully add half of the soup mixture to a blender or food processor, and puree until smooth. Then pour pureed soup into a clean sauce pan, and stir in half-and-half, and cook for about 3 minutes over low heat, until hot. (Do not boil) Remove from heat, and add the sherry and lemon juice and stir. Season with salt and pepper to taste. Serve with fresh grated parmesan cheese and a garnish of chives on top.

Notes

Heavy cream, or even whole milk can be substituted for the half-and-half, depending on the creaminess desired.

To freeze soup: make as directed, omitting half-and-half. Cool soup in refrigerator, then freeze in an airtight container. When ready to use, place soup in refrigerator the night before to thaw, then cook over low heat until warm. Stir in half-and-half and cook for about 3 minutes until hot. (Do not boil).

https://elizabethshome.com/cream-of-mushroom-soup/

Pasta with Tomatoes, Basil and Fresh Mozzarella

August 7, 2014 by Elizabeth Leave a Comment

Beautifully ripened tomatoes, creamy mozzarella, garlic, basil, and perfectly cooked pasta, tossed together to create a great summer dish. Pasta with Tomatoes, Basil and Fresh Mozzarella is an easy to make, simple recipe, that is sure to be a crowd pleaser for any occasion.

Let’s celebrate, it’s Thursday! There’s just something so wonderful about Thursdays. I guess it’s the fact that most of the work week is complete, and the thrill of the upcoming weekend is finally within reach. Let’s enjoy our evening, and be thankful for a great day. I’m celebrating with a special #tbt (Throwback Thursday) post!

William was just 19-months-old when we headed off to Europe with him (for the third time). Everything I had read before we left, said not to take your toddler to Rome, especially in the month of July. However, being fairly adventurous travelers, and completely up for a challenge, we decided to embrace an incredible opportunity. What an amazing trip it was! We are so blessed to have had this experience, and we cannot wait for our next time abroad. (Although with three little ones, we might have to plan it out just a bit more ;)).

Come join me as we stroll through a few pictures from our journey to Rome, back in July 2011.

The food in Rome, and Europe in general, is out of this world! Nothing says “Italy” more than a giant bowl of pasta. One of my favorite meals from our trip was this amazing dish. We were at a darling little restaurant that was located down a popular alley. Thankfully, we were just early enough to beat the dinner crowd. We learned that timing was an important factor when in Rome, in July, with a toddler. That night we enjoyed our dinner outside on the patio. The street was bustling, and a musician was playing nearby. What a fantastic way to dine in Rome! I ordered this wonderful pasta dish with short pasta, tomatoes, basil and fresh mozzarella, (as you can see). It was so yummy, and yet so simple. I enjoyed this meal so much on our trip, that I knew it would be a great one to recreate at home!

When summer roles around, there are a few flavors that I often feel compelled to work into our menu. I just adore the combination of tomatoes, mozzarella and basil! The ripeness of the tomatoes play a huge role in the end result of this recipe. Try to find the freshest, ripest tomatoes that you can. When it comes to preparing the basil, here is an excellent visual of the best way to thinly slice (chiffonade) basil.

Thanks for joining me on our flashback to Rome! Now, put your feet up and relax. Imagine you’re sitting on the patio of a fine Italian restaurant, and enjoy the goodness of these fresh summer flavors.

Pasta with Tomatoes, Basil and Fresh Mozzarella

Ingredients

2.5 pounds tomatoes (about 5 large tomatoes, or 10-12 Roma tomatoes), halved and seeds and pulp removed, then diced into 1/8-inch chunks
20 large fresh basil leaves, thinly sliced (see note below)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil (good quality)
Salt and pepper, (fresh ground), to taste
16 ounces campanelle pasta (or substitute penne or fusilli)
1 pound fresh mozzarella, cut into 1/2-inch chunks (room temperature)
Fresh grated Parmesan cheese, for serving

Instructions

Combine the tomatoes, basil, garlic, oil, and a generous amount of salt and pepper in a medium bowl. Stir together, then cover with plastic wrap and let sit out (do not refrigerate) for at least 30 minutes, or up to 4 hours. Stirring occasionally.
Cook pasta until al dente, make sure to reserve 1 cup of the cooking water, then drain.
In a large bowl, toss the pasta with the tomato mixture and fresh mozzarella. Add some of the cooking water if needed to loosen the consistency of the sauce. Serve immediately, and top with fresh grated Parmesan cheese.

Notes

To thinly slice (chiffonade) basil, stack 10 of the basil leaves on top of each other, then tightly roll them up the long way. Using a sharp knife, slice rolled basil into very thin slices. Then fluff and gently separate slices.

This is dish is usually served slightly warm from the heat of the cooked pasta. However, if you desire to have the cheese melted, or for a slightly different experience, this dish (or portions of it) can be placed in the microwave for 1-2 minutes, without further cooking the pasta or tomatoes. Leftovers can also be reheated in the microwave for a minute or two.

https://elizabethshome.com/pasta-with-tomatoes-basil-and-fresh-mozzarella/

Feel free to check out the earlier version of this Pasta with Tomatoes, Basil and Fresh Mozzarella recipe on my old blog.

Low-Fat Cream of Broccoli Soup

February 24, 2014 by Elizabeth Leave a Comment

A warm, comforting bowl of this Low-Fat Cream of Broccoli Soup will leave your tummy full, and your body happy. Loaded with fresh broccoli, onions, garlic, broth and spices, pureed together and topped with cheddar cheese. Serve this soup as an appetizer, for lunch, or for dinner with a green salad.

What could be better on a cold winter night than a hearty bowl of creamy (healthy) soup? Well, maybe a huge chocolate cake that was all mine! Kidding! (Make that sort of kidding, I mean I AM pregnant ;)) So, besides a gigantic chocolate treat, there aren’t too many other things that could make for such a perfect meal on a freezing cold night.

I first made this soup a few years ago when we were living in Atlanta. I figured I would try to put my own (much healthier and even better tasting) spin on everyone’s favorite Broccoli Cheddar Soup from Panera Bread. I mean who doesn’t love a huge bowl of thick, creamy broccoli soup?

Over the years, I have experimented and tested quite a few variations of a healthy cream of broccoli soup. One time I added spinach, cheddar and parmesan right to the soup and then pureed it. The verdict, tasty, but not it. I wondered if it was worth sautéing the broccoli stalks and trees separately? No, too much work and an unnecessary step. A few times I pureed half of the soup, and left the other half chunky. I thought that having some texture might be a great addition. The verdict, we preferred it creamy. It seems that with this soup, it just worked better to puree it all. So, now you can see a few of the changes that this recipe has gone through in order to become a winner.

This Low-Fat Cream of Broccoli Soup is fairly simple and easy to make! It is filled with vitamins and nutrients AND tastes amazing! This soup also reheats incredibly well, and makes for great leftovers. There is just something so satisfying about creating a great meal one night, and enjoying it again the next. Loved by adults and kids, this creamy soup has quickly become a new favorite around here.

Low-Fat Cream of Broccoli Soup

Yield: Serves 8

Ingredients

2 teaspoons extra-virgin olive oil
2 large onions (or 3 medium), diced
1 teaspoon salt
6 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
6 cups low-sodium chicken broth
2 bay leaves
3 pounds broccoli floretts
1 1/2 cups half and half*
Salt and pepper to taste
Cheddar cheese, shredded (for topping)

Instructions

Heat oil in a large stock pot over medium-high heat, until shimmering. Add onions and salt, and cook until soft, about 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Whisk in the flour, and cook for 1 minute, stirring constantly. Then whisk in the wine and cook for about 1 to 2 minutes, until absorbed.
Whisking continuously, gradually pour in the broth. Add bay leaves, and turn heat to high. Bring broth to a boil, then turn heat down to medium-low, and simmer for about 5 minutes, until broth has thickened slightly.
Add broccoli, and stir. Then cover pot with lid, and simmer covered, stirring occasionally, for about 15-20 minutes. Cook until broccoli is soft, but still green. (Don't overcook the broccoli.)
Remove soup from heat, uncover, and let cool slightly for about 10-15 minutes. Remove bay leaves.
Working with about one-third of the soup at a time, carefully spoon one-third of the mixture into a blender, and puree until smooth. Pour blended soup into a large, clean bowl. Repeat this step two more times, until all of the soup has been pureed. (When blending, make sure the lid is tight and secure, and place a kitchen towel draped around the top of the blender, incase the mixture should splatter.)
Wash and dry stock pot, and return pureed soup back to pot.
Stir in the half and half, and cook over low heat for about 5 minutes, until soup is hot. Do NOT boil. Season with salt and fresh ground pepper to taste. Serve immediately. Top with cheddar cheese.

Notes

*For an even healthier soup, whole milk may be substituted for the half and half. The soup will not be quite as rich, but the flavors and consistency will remain the same.

https://elizabethshome.com/low-fat-cream-of-broccoli-soup/

White Bean Soup with Tomatoes, Spinach and Pasta

January 22, 2014 by Elizabeth 3 Comments

A healthy, hearty soup with white beans, tomatoes, and fresh spinach, topped with shredded parmesan cheese. Serve with crunchy bread and butter and this soup can be a vegetarian meal in itself. Or, omit the pasta and serve with a side salad and you’ll have the perfect gluten free dinner. There’s just something so delightful about a big bowl of warm, comforting soup that can hit the spot on a chilly night.

Speaking of chilly, it is down right freezing here in Michigan again! Is it spring yet? I’m ready for some warm days where we can actually go outside to play for more than five minutes without losing all feeling in our fingers and toes! Well, soon enough I guess.

In the meantime, we’ve been staying pretty active around here. The boys and I are having fun attending story time at the library, playing with friends, seeing family, and attending different children’s plays in our area. We’ve been busy with the usual day to day things, too. Especially grocery shopping, and planning fun and exciting additions to our menu.

Andrew and I even had a date night out on Monday night. We met up with my sister and had a fabulous dinner out. We went to a great well-known place near her, about a 45-minute drive for us. (We went there for Andrew’s birthday dinner last year, but unfortunately our whole experience was a bust. We let the manager know and they told us to come back for our next dinner on them!) So Monday night, for his birthday dinner re-do, we spent over two hours talking and savoring most things on the menu. Wow, what a perfect night with my husband and sister! I even walked away with a number of great new recipe ideas. 🙂

On a much different note, we’ve had a few health changes in our house lately, so I’m feeling super motivated to create many more of those “good for you” recipes. However, like all of my recipes, TASTE is such a factor here! I mean, let’s be honest, if it claims to be healthy but tastes like glue, why on earth would you touch it? Thankfully, I love experimenting with recipes to create that healthy/tasty perfect combo. I guess you know my new little project for the time being. So, the “healthier” recipes have been moved to the top of my list these days, so I hope you’re up for them!? 🙂

Kicking off our “healthy AND tastes good” recipes, I give you a family-tested and much approved, (yes, even the boys loved it!), White Bean Soup with Tomatoes, Spinach and Pasta. It’s quick, easy, and of course healthy and delicious, too.

White Bean Soup with Tomatoes, Spinach and Pasta

Prep Time:

Cook Time:

Yield: 4-6 servings

White Bean Soup with Tomatoes, Spinach and Pasta

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, diced
1 clove garlic, minced
2 (15-ounce) cans cannelini beans (drained and rinsed)
2 (15-ounce) cans diced tomatoes and juices
6 cups low-sodium chicken broth
1 1/2 teaspoons dried basil
3 cups fresh spinach, roughly torn
1/2 cup short pasta, such as ditalini or tubettini (omit for gluten-free)
Salt and fresh ground pepper to taste
1 cup water, if needed
Fresh-grated Parmesan cheese for serving

Instructions

In a large Dutch oven over medium heat, heat olive oil until shimmering, then add onion and 1/4 teaspoon salt and cook until tender, about 3 minutes, stirring occasionally. Add garlic and stir, cook until fragrant, about 30 seconds.
Add beans, tomatoes, broth, basil, and salt and pepper, and stir. Simmer on medium heat for about 30 minutes, until the broth has thickened and reduced a bit, stirring occasionally. Do not boil.
Add pasta and cook for about 10 minutes or until pasta is almost tender. (If omitting pasta, continue cooking for about 10 more minutes). Then add spinach and cook for about 3 minutes or until spinach has wilted. If necessary, add up to 1 cup water. Season with salt and pepper to taste. Remove from heat and serve with Parmesan cheese, and crunchy French bread and butter, or a side salad.

https://elizabethshome.com/white-bean-soup-tomatoes-spinach-pasta/