For as much as I love food, I really struggle when it comes to lunch time. Most days, I end up either dining out or ordering in and if not, I’m just eating slices of deli meat out of the fridge (who has time to make a sandwich?!). So naturally, I was pretty stoked for the lunch themed swap.
I put the Baby Burrito (who turned ONE yesterday, holy cow that was a quick year!) down for a nap while the Fruitaholic watched a movie and spent a bit of quality time in the kitchen. A big pot of soup is pretty darn genius when it comes to lunch food – Cook once, eat all week!
Bonus? This soup is not only super healthy, it’s also super filling. With a slice of bread, it’s the perfect meal for a chilly fall day.
Adapted from Mary Ellen's Cooking Creations
- 1 Tbsp. Olive Oil
- 1/2 Yellow Onion, chopped
- 1 15 oz. Can White Beans (such as Great Northern), drained and rinsed
- 3-4 Leaves Fresh Basil, chopped
- Pinch of Dried Thyme
- 6 Cups Vegetable Broth
- 1 15 oz. Can Tomato Sauce
- 1 Rind Parmesan cheese, optional
- 1/2 Cup Brown Rice, uncooked
- Salt and Pepper, to taste
- 1 16 oz. Bag Baby Spinach, chopped
Place a large stock pot over medium-high heat and add the oil. When hot, add the onions and garlic and cook 2-3 minutes. Stir in the beans, basil and thyme.
Add the broth, tomato sauce and salt and pepper. If using, add the parmesan cheese rind. Simmer 10 minutes.
Add the rice to the pot, cover and reduce heat to medium. Simmer for 30 minutes.
Once the rice has cooked through, add the spinach and stir until wilted. If using, remove the parmesan rind.