Fall Food: White Bean Soup with Spinach and Meatless Chicken

As I write this, it’s 65-ish degrees here in Los Angeles.  It's soup weather!

I’m kind of surprised, given that it’s just after Labor Day weekend!  This entire summer has been unseasonably chilly here in LA.  Maybe this means that fewer wildfires will start this fall, so I’m pretty happy (I hate watching peoples’ homes being destroyed on the news OR watching fire roll down the hills toward my apartment, like I did a few years ago!).  But we’re breaking out the winter dinner recipes a bit earlier this year than usual.

white bean soup spinach fake chicken

Here’s my recipe for White Bean Soup:

  • 2 cups vegetable broth (we use Trader Joe’s)
  • 3 cups spinach
  • 1 can (16 oz) white beans
  • 2 servings fake/ vegetarian protein chicken (optional, we used Lightlife Smart Cutlets)
  • 2 tsp garlic, onion powder
  • 2 tsp Italian seasoning
  1. Heat up your 2 cups of vegetable broth, and add your white beans and spinach.  Don’t bother rinsing your beans– you’re going to want the weird bean sludge in the pot.  It’ll thicken the broth as it cooks.
  2. Let the mixture simmer for 10 minutes.
  3. In the meantime, fry up your vegetarian protein chicken in a bit of grapeseed oil until golden brown.
  4. Add the chicken to the simmering soup and continue cooking for 5 minutes. Add your seasonings at this time.
  5. Dish into your favorite (big!) bowls and enjoy!



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