The soup recipe you wanted to make this week.

I laugh when people advertise their soup recipes with notes about how cold it is outside. Like they’re convincing you that sub-zero temperatures enforce an invisible ban on any meals other than hot liquids. We’re a gullible bunch, so while we convince ourselves that only soups will do, here’s a recipe that was born out of my very empty fridge. Just know you will still survive the cold even if you have a burger for dinner.

• 4 quarts low-sodium chicken stock

• 3 Tbsp EV olive oil

• 6 garlic cloves, peeled

• 1 cup fried onions or shallots, store-bought

• 1/2 Tbsp kosher salt

• 2 Calabrian chilies in oil OR 1 tsp red chili flakes

• 1 lemon, juiced and zested

• 1 can of white beans or cannellini

• 4 to 5 cups baby spinach

• 1 bunch fresh dill

• 2 oz pasta (macaroni, shells, orchiette)

• parmesan cheese, grated

Set a large pot over medium-low heat. Add the olive oil to warm in the pot while you prep your garlic. Place the flat side of a large knife over each clove of garlic at a time, and forcefully press the flat of the knife with your free hand.

Add the crushed garlic cloves, fried onions, and chilies to the olive oil and stir until the garlic is lightly golden brown, 3-5 minutes.

Add the chicken stock and 1/2 Tbsp of kosher salt. Cover the pot with the lid and let it simmer for 15 minutes on medium-high heat. In this time, zest one lemon and collect its juice separately. Strain the canned beans through a sieve, removing its canned liquid. Add the beans and lemon juice to the soup. Cover the pot and simmer for another 10 minutes. Roughly chop your spinach and dill.

Use tongs to remove any large pieces of garlic or chilies. Add the pasta, spinach, half of the dill, and 1 cup of water to the soup. Set the heat to high and cook for the amount of time required for your pasta. Taste for salt, add the lemon zest, and stir the soup off the heat. Serve into bowls with plentiful grated Parmesan and more fresh dill.