ITALIAN BEAN SOUP

ITALIAN BEAN SOUP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Ari Reinke
  • CourseSoups
ITALIAN BEAN SOUP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Ari Reinke
  • CourseSoups
Ingredients
  • 3 Tblsp. olive oil
  • 2 onions diced
  • 2 sticks of celery diced
  • 2 carrots sliced
  • 4 cloves of garlic crushed
  • 1 fennel bulb chopped
  • 2 in zucchini sliced and cuthalf
  • 14 oz. can of diced tomatoes
  • 14 oz. can of navy beans
  • 2 Tblsp. pesto
  • 4 cups of good chicken or vegetable stock
  • 8 oz. of fresh spinach stems off, torn into pieces
Instructions
  1. Heat olive oil in a dutch oven and add onions, celery, carrots, garlic and fennel.
  2. Stir and cook until vegetables begin to soften, about 10 minutes.
  3. Add zucchini and cook another couple minutes.
  4. Stir in stock, pesto, tomatoes and beans.
  5. Bring to a boil, then turn down heat and simmer for at least 30 minutes.
  6. Stir in spinach and continue to simmer until spinach has wilted and veggies are all tender.
  7. Even better the 2nd day!
Terri's Notes

~ A rich vegetable soup, almost a stew - you'll love it.
~ Fennel is not hard to find, get to know your produce manager and try new things!
~ Could use kale or cabbage in place of the spinach.

Share this Recipe
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *