Fall is here and with it our craving for warm, healthy soups. I created this recipe to have a hearty yet healthy soup for my family and I to eat when the cold weather hits.
This soup is dense with a variety of vegetables so packed with vitamins, minerals, and fiber. Two examples are zucchini and spinach: They both contain Vitamin A and carotenoids which help maintain eye health.
The beans provide fiber and protein too. If you want more protein, you can use chicken "bone" broth.
If you’re a vegan, just replace the bone broth or chicken broth with vegetable broth for your liquid. It will still taste great.
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| Italian Vegetable Bean Soup by Carole Jakucs, RN. October, 202. Image subject to copyright. |
Ingredients
• 4 tablespoons olive oil
• 1 (16-oz) bag of frozen spinach
• 5 large celery stalks, rinsed and chopped
• 1 large yellow onion, chopped
• 1 medium to large sized green Italian zucchini
• 1 small to medium yellow squash (summer)
• 1 (32-ounce) container chicken bone broth, chicken broth or
vegetable broth
• 2 (15.5-ounce) cans cannellini beans, drained and rinsed well.
(You can substitute with great northern beans)
• 1 (28-ounce) can diced tomatoes with juice (or 2, 15-ounce cans)
• 3 - 4 tablespoons Italian seasoning to taste
• Salt and pepper to taste
• Garlic powder to taste
October, 2021. Image subject to copyright.
Instructions
- Heat olive oil for one minute over low heat in a 5 or 6-quart pot.
- Add onions, celery, zucchini, and squash. Cook for 4 - 6 minutes, stirring frequently.
- Add spinach and cook for an additional 4 minutes, stirring frequently.
- Add broth, cannellini beans, diced tomatoes, Italian seasoning, salt, pepper, and garlic powder to taste.
- Bring to a gentle boil. Reduce heat and cover keeping at a gentle simmer. Cook with the lid on for 20 – 25 minutes.
