White bean and pasta soup

White bean and pasta soup | Me & the Moose. This soup is quick, easy, wholesome, and a surefire way to get my toddler to eat beans and bone broth. It’s also a warming lunch for these cold days. #soup #whitebeansoup #recipes #meandthemoose

This soup is a metaphor for how I’m feeling about this holiday season. (As always, to skip this meditation on holiday blues and just get to the damned soup already, scroll to the next photo!)

As you can see, the dry pasta is vibrant pink and white adorableness. But when cooked, it loses some color and is a rather bleh peach and cream. It still tastes good, but doesn’t live up to the promise of the shiny and bright dry version. I feel that way about the holidays: The idea is one thing, but the experience is another.

I have the holiday blues. They came early this year, which is probably because Thanksgiving was so early and now we’re officially in the holiday season even though Halloween was 10 seconds ago and it’s all going too fast and increasing my seasonal ennui.

But if I’m honest, I always have the sneaking suspicion that everyone else is more engaged in life and more present in their lives and more, I don’t know, successful at life than I am. I’m sure I’m not alone.

Unsurprisingly, I have to take social media with a HUGE grain of salt and constantly remind myself that these idealized versions of life aren’t the whole picture. So, I guess this is my friendly reminder to all of YOU that ‘tis the season of matching jammies and perfect cookies, which are fun and pretty and inspiring, but also staged and only a sliver of someone’s day.

White bean and pasta soup | Me & the Moose. Alphabet pasta is a perennial favorite in our home, but the snowflakes are a seasonal contender for favorite pasta shape. #soup #whitebeansoup #recipes #meandthemoose

Anyway, make this soup! Seriously though, one way I try to combat the holiday blues is to be mindful about what I’m eating. This soup is more nutritious if you use a whole grain or grain-free pasta (or skip it entirely). However, M’s soup consumption increases dramatically if there’s a fun shape in there.

And if you can, make the broth yourself. It’s light years better than the stuff in paper cartons from the store. And you can make a lot at a time and freeze it for later. And the chicken can be frozen for later meals too!

White bean and pasta soup | Me & the Moose. This soup is quick, easy, wholesome, and a surefire way to get my toddler to eat beans and bone broth. It’s also a warming lunch for these cold days. #soup #whitebeansoup #recipes #meandthemoose

White bean and pasta soup

1 Tbsp olive oil
½ medium onion, chopped
1 large or 2 small cloves garlic, minced
1 Tbsp fresh or 1 tsp dried rosemary, minced
1 can white beans, drained and rinsed
6 cups herbed chicken stock (recipe below)
1½ cups dried pasta, cooked in separate water
Parmesan cheese

Bring a pot of salted water to a boil.

Heat the olive oil over a medium low flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and rosemary and sauté until fragrant, about 1 minute.

Add the white beans and stock and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Let cool slightly.

While the soup simmers, cook the pasta separately. When the pasta is done, add it to the slightly cooled soup.

Top with cheese before serving.  

Yield: 7-8 cups soup, about 4 big bowls  

Herbed chicken stock

1 chicken, cut into pieces (2 breasts, 2 thighs, 2 wings, 2 drumsticks), skin and bones included
1 large onion
4 garlic cloves, smashed
1 large carrot
1 stalks celery
2 sticks rosemary
8-10 sticks thyme
10-12 sage leaves
1 bay leaf
10-14 cups water, enough to cover the ingredients
1 Tbsp salt

Add all of the ingredients to a large stockpot and stir to distribute the salt. Cover with water.

Bring to a boil. Reduce heat to medium and simmer, partially covered, for 1½ hours. If a lot of the water evaporates, add more to maintain the original level of water.

Let cool. Strain the broth with a fine mesh sieve. Remove the bones and skin of the chicken, but save the meat in a separate container for other meals.   

Yield: About 12 cups of stock; one entire chicken, dark and light meat

White bean and pasta soup | Me & the Moose. This soup is quick, easy, wholesome, and a surefire way to get my toddler to eat beans and bone broth. It’s also a warming lunch for these cold days. #soup #whitebeansoup #recipes #meandthemoose

Lemon basil ricotta cake


You may find the idea of turning on the oven insulting given that the weather is so unbelievably hot and humid. But hear me out: This cake requires one bowl and less than 30 minutes in the oven. AND is chock-a-block with sweet, tangy, summery flavor. A weeknight cake if there ever was one.


One of my favorite things about finally having a yard is growing our own herbs. And we can't keep up with how fast the basil grows. It's a good thing I L.O.V.E. pesto. And we've definitely been throwing a handful of basil into just about everything, including our cakes.


I didn't healthify this recipe at all; It's full of white flour and sugar. I did use the smallest amount of sugar possible in the batter to have a sweet cake without it being cloyingly so. Not for nothing, there's another 3/4 cup of confectioner's sugar in the glaze, so this baby doesn't want for sweetness.


It took some tinkering to figure out the right amounts of basil and lemon to impart a strong flavor without turning the cake bitter (too much basil) or sour (too much lemon). In the end, the basil is a background herby note that plays really well with the bright lemon flavor.

And ricotta! I adapted this recipe from the famous French yogurt cake and the textures are very similar. I think the ricotta makes the cake ever-so-slightly more dense and a little more savory.


A quick note: Be sure not to overcook the cake. It will cool completely in the pan, which means it'll keep cooking a bit while it cools. Check the cake at the shortest time listed, even if your oven doesn't run particularly hot.

Lemon basil ricotta cake

2 eggs
1 cup ricotta (I've had equal success with part-skim and whole)
1/2 cup sugar
¼ cup olive oil
1 teaspoon vanilla
2 Tbsp lemon zest (zest of two extra-large lemons)
¼ cup basil (packed), minced
2 cups AP flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

For the glaze:
¾ cup confectioner’s sugar
¼ cup of lemon juice (juice of 1 very large lemon)

Preheat the oven to 350. Lightly oil a 9-inch cake pan and set aside.

In a large bowl, combine the eggs, ricotta, sugar, olive oil, vanilla, lemon zest, and basil and mix well.

Add the dry ingredients and mix just until the wet and dry components are combined and no clumps of flour remain. The batter will be very thick.

Pour (or plop, as this is a thick batter) the mixture into your prepared pan and bake for 22-30* minutes or until the top is golden and a toothpick inserted in the middle comes out clean. (We have a very hot oven, so yours may need more time, but check often to avoid overcooking.)

Let cool for about 10 minutes.

While the cake is cooling, make the glaze. Add the confectioner’s sugar to a medium bowl and slowly pour in the lemon juice, whisking constantly, until you’ve reached your desired consistency (a thin glaze soaks into the cake better, so use your judgment) .

Once the cake is slightly cooled, pour your glaze over the entire top, making sure that the liquid goes into the holes. I sometimes use a brush to coax the glaze into the holes, but this isn't strictly necessary. Let cool completely in its baking dish.

Yield: 8-10 pieces