Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 1 medium carrot, (diced)
  • 2 medium celery stalks, (diced)
  • 3 garlic cloves, (minced)
  • 5 cups vegetable broth
  • 1 (14 ounce or 400 gram) can cannellini beans, (drained and rinsed)
  • 1/4 teaspoon red pepper flakes, (or taste)
  • 1 pound zucchini, (quartered and sliced (about 3 medium zucchini))
  • 2 ounces baby spinach
  • 1/2 cup fresh basil leaves, (roughly chopped)
  • 2 tablespoons lemon juice
  • Salt and pepper, (to taste)

Instruction

  • Coat the bottom of a large pot with oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the onion, carrot and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
  • Stir in the garlic and cook it with the veggies for about 1 minute, until it becomes very fragrant.
  • Stir in the broth, beans, and red pepper flakes. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the soup to simmer for about 15 minutes, until the carrots are tender.
  • Stir in the zucchini and continue simmering for about 5 minutes, until the zucchini is tender but not mushy.
  • Stir in the spinach and continue simmering for about 1 minute, until fully wilted.
  • Remove the pot from heat, then stir in the basil and lemon juice. Season the soup with salt and pepper to taste.
  • Ladle into bowls and serve.