White Bean Soup

White Bean Soup

Preparation: 45 minutes

Yield: 6 - 8 servings

Ingredients

1 large onion, chopped

2 garlic cloves, minced

3 large carrots, chopped

3 celery stalks, chopped

2 medium potatoes, chopped

1 small zucchini, chopped

4 cups oil-free vegetable broth

2 cups water

1 tsp dried thyme

½ tsp oregano

1 tsp sea salt

½ tsp black pepper

3 – 14.5 oz. white navy beans (or 4.5 cups cooked beans)

2 cups baby spinach

Juice from ½ freshly squeezed lemon

Fresh parsley

Instructions:

1.      In a large pot, sauté onions 1 – 2 Tbsp water until translucent (3 – 5 minutes).

2.      Add remaining vegetables (garlic, carrots, celery, potatoes, zucchini) and spices (thyme, oregano, salt, pepper) and cook for another 2 – 3 minutes.

3.      Add vegetable broth, water, and beans. Bring to a boil and reduce to simmer for 30 minutes.

4.      Add spinach and stir until wilted.

5.      Add lemon juice and stir.

6.      Serve in soup bowl and sprinkle with parsley.

OPTIONAL: Add noodle nests while simmering or serve over favorite grain!