White Bean and Spinach Soup - Phases 1 and 3 (Vegan)

White Bean and Spinach Soup
Phase 1 and Phase 3
Makes 4 standard servings of protein

1 T extra virgin olive oil (phase 3 only)
3 cloves garlic, minced
1 small onion, chopped
2 large carrots, chopped or grated
1 cup diced celery
Sea salt and freshly ground black pepper
2T white wine vinegar
32 oz vegetable stock (or beef or chicken)
2 cups cooked white or cannellini beans, rinsed and drained
2 cups sliced zucchini, cut into half moons
3 c. baby spinach, washed and dried
2 T nutritional yeast

In a large pot over medium heat, heat oil for p3 or a couple tablespoons broth for p1. Cook garlic and onion, stirring, 2 minutes. Add carrots and celery, season with salt and pepper and cook 5 minutes more. Add vinegar and stock, then bring to a boil, then reduce to simmer and cook for 5 minutes.

Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes. If you would like a smoother soup, blend with stick blender or carefully pour half the mixture into a blender, cover and place a folded towel on top of the blender to protect your hand… whiz it up on low speed for a few seconds. Pour back into the pan, carefully.

Just before serving fresh spinach and nutritional yeast, if using. Stir until warmed through and spinach is wilted.

Serve in soup bowls with black pepper.

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