Ingredients

• 2 15 ounce cans cannellini beans, divided
• 4 cups chicken broth (divided (can sub with vegetable))
• 2 Tablespoons extra virgin olive oil
• 1 medium yellow onion (diced)
• 1 cup diced carrots (about 3 carrots)
• 2 sticks celery (diced)
• 4 cloves garlic (minced)
• 1 teaspoon crushed red pepper
• 1 Tablespoon Italian seasoning
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 cups chopped fresh baby spinach
• 1 large zucchini (cut into 1-inch squares)
• Garnish: chopped fresh parsley

Directions

• 1. Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of broth. Blend until smooth and set aside. Do not blend all of the beans, only 1 can. The pureed beans will make the soup extra creamy. Rinse and drain the remaining beans and set aside.
• 2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Add the garlic, crushed red pepper, dried herbs and cook for an additional minute.
• 3. Add the pureed bean mixture, whole beans, remaining broth, salt, pepper, and crushed red pepper. Let it simmer for 15 minutes.
• 4. Add the spinach and zucchini and simmer for an additional 10 minutes or until the zucchini is soft. Taste and season with additional salt and pepper, if necessary.
• 5. Ladle the soup into bowls and garnish with fresh parsley if desired.

Nutrition