Ingredients

The following ingredients have 12 Servings
  • 3 tbsp olive oil
  • 1 yellow onion
  • 1 bulb of fennel
  • 8 oz celery ((2-3 ribs))
  • 8 oz medium carrots ((2 medium))
  • 1 zucchini
  • 4 garlic cloves
  • 14 oz diced tomatoes (can)
  • 16 oz cannellini beans (can)
  • 3 cups chicken stock
  • 5 basil leaves
  • 2 oz Parmesan cheese rind
  • 3 oz fresh spinach
  • salt
  • 1 tsp red pepper flakes

Instruction

  • Slice vegetables and set them aside. 
  • Preheat a large pot over medium heat. Add olive oil.
  • Add sliced onion, fennel, carrots, and celery. Stir and let it sweat for a few minutes. 
  • Smash and mince garlic and stir it in. 
  • Add a can of diced tomatoes and cook for a few minutes. 
  • Add sliced zucchini. (If you prefer zucchini softer, add it earlier.)
  • Strain the bean liquid off and add beans to the pot. Stir and simmer for a few minutes. 
  • Add salt, crushed red pepper flakes, and chicken stock. Bring to boil over medium-high heat and lower the heat to medium-low. 
  • Add Parmesan cheese rind right into the soup and let it cook in soup until soup is done. 
  • Cook soup for about 15-20 minutes. 
  • Stir in minced basil and spinach. Cook until spinach is wilted.
  • Discard Parmesan cheese rind and serve.