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. 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.
Photo by Keepin’ it Kind