Zingy Italian White Bean Soup

This soup has some kick!! Which is nice, because, baby…it’s cold outside!! And only going to get colder! Where I live, we are looking at negative temperatures in the next few days.

So, run out to the store, and grab your milk and eggs….and stuff to make this soup!

IMG_0163

Zingy Italian White Bean Soup. Makes 8 cups

  • 1 can (15 oz) cannellini beans, drained and rinsed *(or, I used 1 1/2 cups of cooked Great Northern Beans, that were previously dried)
  • 4 cups vegetable broth (homemade stock recipe here!!)
  • 1 tsp. minced garlic
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 stalks fresh fennel, or 1/2 bulb, trimmed and diced
  • 1 zucchini, diced
  • 1 bunch spinach, chopped
  • 1 tsp. dried oregano
  • 1/2 tsp. dried sage
  • 1 tsp. dried parsley
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • juice of one lemon

In soup pot, saute garlic and onion, cook 1 minute. Add celery and fennel and a pinch of salt. Cover with vegetable broth and bring to a boil, simmer for 5-10 minutes.

Add beans, zucchini, spinach, oregano, sage, parsley, salt, and pepper. Simmer 5 minutes more, until the zucchini is cooked but not mushy. Turn off heat and add lemon juice.

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