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Normally this time of year, my grill gets used daily and soup is an after thought of winter. This year, the sunny warm days of April have been sparse… the beginning of May is looking the same. Tonight is my night to grab a bowl of hot soup and curl up on the couch with a blanket, book and Rory (my kitty).

Cannellini & Spinach Soup

Cannellini & Spinach Soup

Ingredients:
3 c. cooked cannellini beans, 1 minced shallot, 1 bag of fresh baby spinach, 1 c. of shredded carrots, extra virgin olive oil, homemade vegetable stock, fresh ground sea salt, fresh cracked black pepper

Directions:
Warm EVOO in bottom of stock pot, brown shallots. Add spinach until wilted, then toss in carrots and beans. Pour enough vegetable stock to cover vegetables and bring to a boil. Salt & pepper to taste.

Hubster’s Variations:
I serve Hubster’s over orzo with very little broth. I add turkey sausage and turkey bacon (crumbled) to Hubster’s. And garnish with freshly grated pecorino romano.

Do you eat soup through the spring? What about summer?

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