If you bother to read my silly little musings on my blog, you probably notice that I mostly talk about food. I don’t get into the nitty gritty of my family life because I figure if you’re here for the food, that’s probably what you want to read about. Of course there are bloggers that spill the beans like an open book, but I view my family life as sacred and it’s something I mostly like to keep to myself. I’m sure you can all appreciate that.
Ah, who am I kidding? The truth is, I like to keep up the facade that my life is all about eating fabulous food and taking cool pictures, when in fact, I’m really balancing my baby on one hip while trying to find my spatula in a sink full of dirty dishes and trying to fit my tripod somewhere between a mountain of toys in the playroom (where my “studio” is).
That’s really what a photoshoot is all about anyway – setting the scene. You’d never imagine this beautiful bowl of soup was sitting on a tray next to a white board held up by a gigantic firetruck, opposite shelves of board games with missing pieces and legos scattered by my feet. THIS my friends, is the real Busy In Brooklyn :)
Now back to our regular programming – the food! This chock-full-of-flavor soup is a lightened up version of my original minestrone, which includes pasta and potatoes. In this white bean version (the original used chickpeas), I used my spiralizer to create “zoodles” (zucchini noodles) to take the place of the pasta, and I omitted the potatoes and celery. I also made things easier with frozen spinach, instead of fresh, for a satisfying meal-in-a-bowl that’s not as heavy as the original. If you’re a fan of my minestrone (and lots of you are!), then go ahead and try this one and let me know how it measures up!
Spinach White Bean Minestrone with Zoodles
1 medium onion, diced
2 tbsp olive oil
2 cloves garlic, minced
1 large carrot, diced
2 heaping tbsp tomato paste
1 can cannellini beans, drained and rinsed
1 14.5oz. can diced tomatoes
1/2 tsp basil
1/2 tsp oregano
4 cups chicken or vegetable stock
salt and pepper, to taste
1-2 cups frozen chopped spinach
1 large zucchini, spiralized or julienned
Saute onion in olive oil until translucent and add garlic. Saute until softened and fragrant. Add carrots and continue to saute. Add tomato paste and stir into the vegetables, continuing to saute until the vegetables are well coated. Add beans, tomatoes, basil, oregano, stock and salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Stir in the frozen spinach and simmer for 30 minutes-1 hour, until all the vegetables are tender. Taste and adjust seasonings, if necessary.
Before serving, add the zoodles to the pot, cover and simmer until just tender, 5-10 minutes. Serve immediately.
NOTE: If you wish to adjust the consistency of the soup, you may add 1-2 cups water or more stock.
Related Recipes:
minestrone soup
tuscan white bean with spinach
spinach matzo ball minestrone soup
Wow this soup was a hit! Beyond delicious, so full of flavor.
Thanks Leah! So glad you liked it!
Thanks for this recipe. Can’t wait to try it. What a great idea to use zucchini spirals instead of pasta.
Thanks Julie!
Aww, I thought we were going to get to see a picture of the photo shoot scene! Next time?
Are you sure you want to see that? :)
Loving those zoodles, and what a great idea to add them to a soup instead of real noodles.
This looks so so delicious!! I am visiting NY staying in a super small place and I think this is what I need to eat and make in my new place!!
Welcome to New York!
Hi Chanie, Just want to let you know that my family loves this soup! And it’s so quick and easy to make! Thnak you!
Yay! So happy to hear!
Does this freeze well?
I haven’t tried it, but I think it would. I’d leave out the zoodles though.
Question…
I was scrolling down recipes and this one caught my eye because I’m a soup lover and the interesting twist of Zoodles instead of Noodles…have to watch my carbs.
As much as I enjoy soup, my wife is on the other end of the taste spectrum. If I minimize the amount of broth so it comes out more like a stew than soup…would that work ?
Any suggestions ?
I suppose it would.
I imagine that the consistency of a stew would conflict with the long stringy zucchini noodles. Maybe you could slice them, instead of creating zoodles? That’s what I would do, to make the zucchini work better with a thicker, chunkier kind of stew.
It was meant to replace the noodles that you often see in minestrone soup, but if you prefer chunks, that would definitely work too!
if i want to serve it friday night is it ok if i don’t serve it immediately??
Yes, I’ve done that many times.
Can I use fresh spinach instead of frozen? If yes how much ? Sounds delish! Can’t wait to make it!
Yup!
can i use fresh beans that have soaked overnight or do they have to be precooked?
They should be precooked or canned.