Zingy Italian White Bean Soup
- 1 cup dried cannellini beans (white Italian kidney beans), soaked
- 1 unsalted vegetable bouillon cube
- 4 garlic cloves, minced
- Half a red onion, diced
- 2 stalks celery, diced
- 3 stalks fresh fennel, or half a fennel bulb, diced
- 1 zucchini, diced
- 1 bunch of fresh spinach, chopped
- 1 teaspoon oregano
- 4 fresh sage leaves, chopped
- 1 teaspoon parsley
- Splash tamari
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 lemon
Instructions:
This recipe begins the night before, when you will need to wash your dried cannellini beans and cover them in water to soak.
- Drain the beans, then put them in a pot, cover with water, and bring to a boil. Lower the heat and simmer until al dente.
- In a large soup pot, dissolve the bouillon cube in ¼ cup water over medium heat. Add garlic and onion. Cook, stirring constantly, until they sweat. Add celery and fennel with a pinch of sea salt. Allow the vegetables to heat through and soften. Cover the vegetables with spring water and bring to a boil. Simmer for 5 or 10 minutes.
- Add zucchini, spinach, cooked beans, oregano, sage, parsley, tamari, sea salt, and black pepper. Simmer for another 5 minutes, or until the zucchini is cooked but not mushy. Turn off the heat. Squeeze the juice of a whole lemon into the soup. Adjust the seasonings to your liking and serve.