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!
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.