close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

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.

From Forks Over Knives: The Plant-Based Way to Health

This recipe is also available in our convenient iPhone app and newly released Android app.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Moira Nordholt
about the author

Moira Nordholt

Moira Nordholt is a vegan chef, author of Feel Good Fast, and owner of Feel Good Guru, a raw organic vegan takeout in Toronto. Her healthy plant-powered food made appearances in Forks Over Knives and has been making people feel good since 1994, when she opened the first vegetarian restaurant in Banff, Alberta. Find her online on Instagram, Facebook, and Twitter.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap