One of my personal cold weather favorites! ⠀
Why? Because I used to be afraid of fennel. Afraid as in, if a recipe had it, I immediately wrote it off! But who would have guessed that I would love it like I do! This soup is so clean yet hearty!⠀


**Stay curious- it makes cooking an adventure! ⠀

 

 

White Bean Soup
INGREDIENTS:⠀

* 2 cups cannellini (white)beans⠀
* 1 cube vegetable bouillon (I use Better Than Bullion)
* 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 or Braggs Amino Acids
* 1 teaspoon sea salt⠀
* Freshly ground black pepper⠀
* Juice of 1 fresh lemon⠀
So good over basmati rice

Instructions:⠀

✔️1. Dissolve the bouillon 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.⠀

✔️2. 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.⠀