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Vegetable Soup with Cannellini Beans

This heartwarming, healthy soup will comfort you during the coldest wintery days. It is a bowl of nutrition that can stand as a full meal. Add your favorite herbs to this flavorful veggie soup.

Makes 6 servings.

Ingredients

  • 2 teaspoons extra virgin olive oil
  • ½ cup diced yellow onions
  • ½ cup diced fennel
  • ½ cup diced celery
  • ½ cup diced carrots
  • 1 cup diced tomatoes
  • ½ cup diced zucchini
  • ½ cup diced yellow squash
  • 6 cups vegetable stock
  • ½ teaspoon minced fresh oregano
  • ½ teaspoon minced fresh thyme
  • 1 teaspoon minced fresh parsley
  • 1 bay leaf
  • 2 cups chiffonade spinach or kale
  • 1 cup canned cannellini beans (drained and rinsed)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste

Directions

  1. Heat oil in large saucepan. Saute onions, fennel, celery and carrots until onions are translucent. Add tomatoes and cook 5 minutes. Add zucchini and yellow squash and cook 5 more minutes.
  2. Add stock and herbs and simmer for 1 hour.
  3. Add spinach or kale, beans, vinegar, salt and pepper and mix well. Remove and discard bay leaf.