You know Fall is near when pumpkin flavored everything takes over Pinterest.
Growing up I never really cared for pumpkin much. Of course, the only pumpkin thing I remember trying was a piece of Pumpkin Pie and it was okay, but not my favorite. I’d much rather have chocolate. As I’ve gotten older my taste buds have changed and I enjoy pumpkin more. Or maybe it’s just the spices that go with pumpkin that I like?!
It just so happens to be that time of year when Starbuck’s rolls out their tasty Fall inspired Lattes too, but after reading this article about the Starbuck’s Pumpkin Spice Latte, it shot down my cravings real quick. I decided to try making my own pumpkin spice coffee. We have a Keurig coffee maker and use the refillable coffee pod so I first attempted to add the spices along with the coffee grounds but it clogged the filter and the water couldn’t get through. Next, I just added pumpkin pie spices to my coffee. It tasted good but it’s a little weird to have the spices floating around as they never really dissolve. Next time I’m going to try to infuse the spices in the creamer and hope it yields better results…
After all my pumpkin spice coffee escapades , I was really hungry and it was time to make dinner. I guess I was in the Fall spirit (even though it’s still hot as heck outside!) and decided to make a Tuscan White Bean Vegetable Soup.
Lots of veggies, white beans and Italian style spices went into the pot for a nice big bowl of goodness. And since this white bean soup is low in calories, I offset that by adding a healthy amount of mozzarella cheese and a piece of bread on the side ;-).
Maybe I will try Pumpkin soup next time I make soup…and hopefully I will have a Pumpkin Spice Coffee Recipe to share with y’all soon!
Tuscan White Bean Soup
A hearty white bean soup made with Great Northern Beans, carrots, onion, celery and spinach.
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- 2 Carrots, peeled and chopped
- 1/2 Large Onion, chopped
- 1 Stalk of Celery, chopped
- 1 Can Diced Tomatoes
- 3 Cloves Garlic, minced
- 1 Tablespoon Extra Virgin Olive Oil
- 32 Ounces Chicken Broth
- 2 Cups Great Northern Beans, cooked (drain and rinse if using canned beans)
- 2 Cups Fresh Spinach Leaves
- 1/2 Tablespoon Dried Oregano
- 1/4 Teaspoon Dried Rosemary
- 1/8 Teaspoon Dried Thyme
- 1/4 Teaspoon Salt, and more to taste
- 1/4 Teaspoon Black Pepper
- In a large pot, heat the oil over medium-high heat.
- Add in the carrots, onion and celery and saute until softened.
- Next add the minced garlic and cook, while stirring, for 30 seconds.
- Place the spinach in the pot and cook, stirring frequently, until wilted.
- Pour in the canned tomatoes and chicken broth and add in the beans and spices. Stir to combine.
- Simmer for 20 minutes.
- Bon Appetit!