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Symptom Reliever White Bean Soup

Serving Size

3-4

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp minced garlic or frozen garlic cubes
  • 1 small onion
  • 2 carrots
  • Salt and pepper to taste
  • 32 oz vegetable stock
  • 15 oz can cannellini beans
  • 1 cup sliced zucchini
  • 2 cups peas frozen or canned
  • 3 cup baby spinach
  • 1 cup grated parmesan
  • 1 slice sourdough bread (per serving)
  • Butter for bread

Directions

  • Prepare all vegetables: dice the onion, dice the carrots, and slice the zucchini.
  • Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautĂ©ing for about 2 minutes until fragrant.
  • Add the diced carrot and cook for another 10 minutes, stirring occasionally.
  • Pour in the vegetable stock and bring to a boil. Reduce heat and let simmer for 5 minutes.
  • Stir in the cannellini beans and sliced zucchini. Simmer for another 5 minutes until the zucchini is tender.
  • Add the peas, baby spinach, and Parmesan cheese before serving. Stir until the spinach is wilted and the cheese is melted—season with salt and pepper to taste. Note: If you are using frozen peas, add them when you add the vegetable stock in step 4.
  • Serve hot with a slice of sourdough bread and butter, if desired.

Notes

Leftovers: Store in an airtight container in the refrigerator for up to 5 days. Freezing: This soup freezes well. Store in an airtight container for up to 3 months. Reheat gently on the stove. Serving Suggestion: For extra protein, top with an additional sprinkle of Parmesan or serve with a poached or soft-boiled egg (if not egg-free). More protein: Add in more cheese, use bone broth, tofu, or shredded chicken.

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