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- Makes 8 cups
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This recipe begins a day ahead, when you will need to soak dried cannellini beans overnight. Start cooking them a little while before you begin chopping the vegetables, and they should be ready by the time you’re ready to make your soup.
- 1 cup dried cannellini beans, soaked
- 1 cube unsalted vegetable bouillon
- 4 cloves garlic, minced
- ½ red onion, diced
- 2 stalks celery, diced
- 3 stalks fresh fennel, or ½ bulb, trimmed and diced
- 1 zucchini, diced
- 1 bunch spinach, chopped
- 1 teaspoon dried oregano
- 4 sage leaves, chopped
- 1 teaspoon finely chopped fresh parsley
- Splash of tamari
- 1 teaspoon sea salt
- Freshly ground black pepper
- Juice of 1 fresh lemon
- Drain the beans, then put them in a pot with enough water to cover (about 4 cups), and bring to a boil. Lower the heat and simmer until the beans are tender, 20 to 30 minutes.
- Dissolve the bouillon cube in ¼ cup of water in a large soup pot over medium heat. Add the garlic and onion. Cook, stirring constantly, until they release their liquid. Add the celery and fennel with a pinch of salt. Allow the vegetables to heat through and soften. Cover with water (about 3-4 cups) and bring to a boil. Simmer for 5 or 10 minutes.
- Add the cooked beans, zucchini, spinach, oregano, sage, parsley, tamari, salt, and pepper to taste. Simmer for 5 minutes more, or until the zucchini is cooked but not mushy. Turn off the heat and add the lemon juice. Taste and adjust the seasoning and serve hot.