Zingy Italian White Bean Soup

Submitted by graceparish

"Whole Food-Plant Based. This recipe beings a day ahead, when you will need to soak dried cannellini beans overnight."

 

• Ready In: 45mins
• Ingredients: 15
• Yields: cups

ingredients

• 1 teaspoon black pepper
• 1 cup dried cannellini beans
• 1 unsalted vegetable bouillon cube
• 4 garlic cloves, minced
• 1⁄2 onion
• 2 stalks celery
• 3 stalks fresh fennel
• 1 zucchini
• 1 bunch spinach
• 1 teaspoon dried oregano
• 4 sage leaves
• 1 teaspoon fresh parsley
• 1 dash tamari
• 1 teaspoon salt
• 1 lemon, juice of

directions

1. Drain the beans, then put them in a pot with enough water to cover, and bring to a boil. Lower the heat and simmer until the beans are tender, 20 to 30 minutes.
2. Dissolve the bouillon cube in 1/4 cup of water in a large soup pot over medium heat. Add the garlic and onion. Cook, stirring constantly, until they release their liquid.
3. Add the celery and fennel with a pinch of salt. Allow the vegetables to heat through and soften. Cover with water and bring to a boil. Simmer for 5 or 10 minutes.
4. Add the cooked beans, zucchini, spinach, oregano, sage, parsley, tamari, salt and pepper to taste.
5. Simmer for 5 minutes more, or until the zucchini is cooked but not mushy. Turn off the heat and add the lemon juice. Taste and adjust the seasoning and serve hot.