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Categories:
black pepper beans garlic onion stalks celery fennel zucchini spinach oregano sage parsley tamari salt lemon
Viewed: 37 - Published at: 4 years agoIngredients
- 1 teaspoon black pepper
- 1 cup dried cannellini beans
- 1 unsalted vegetable bouillon cube
- 4 garlic cloves, minced
- 12 onion
- 2 stalks celery
- 3 stalks fresh fennel
- 1 zucchini
- 1 bunch spinach
- 1 teaspoon dried oregano
- 4 sage leaves
- 1 teaspoon fresh parsley
- 1 dash tamari
- 1 teaspoon salt
- 1 lemon, juice of
Method
- Drain the beans, then put them in a pot with enough water to cover, and bring to a boil.
- Lower the heat and simmer until the beans are tender, 20 to 30 minutes.
- Dissolve the bouillon cube in 1/4 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 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.
