Vegetable Herb Soup
Ingredients
- 2 15-ounce can organic cannellini beans, drained and rinsed and divided
- 1 tablespoon olive oil
- 1/2 large onion diced
- 2-3 large carrots chopped into circles
- 2 stalks celery diced
- 1 zucchini diced or chopped into half moons (circles cut in half)
- 3 clove garlic minced
- 32 ounces chicken broth or vegetable broth
- 1 14.5-ounce can diced tomatoes- I like to use fire roasted
- 2 cups chopped baby spinach leaves or finely chopped kale
- 1 Lemon zested and juiced
Herbs and Seasonings
- 1 teaspoon Oregano dried
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried
- 2 tsp Italian Seasoning dried
- 1 teaspoon salt
- Freshly ground black pepper
- 2 Bay leaves
Optional Ingredients
- 1 can Coconut Milk
- Shaved Parmesan Cheese
Instructions
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1 teaspoon of salt and ground black pepper. Cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more. Add lemon zest and juice and if using stir in the coconut milk.
- Serve topped with Parmesan, if desired. Enjoy