Nutrition Information (per serving)
calories
130
protein
7 g
sodium
303 mg
carbohydrates
22 g
fat
3 g
fiber
7 g
cholesterol
0 mg
Servings
6 (¾-cup ea.)
Ingredients
2 tsp extra virgin olive oil
½ cup diced yellow onions
¼ cup diced fennel
¼ cup diced celery
¼ cup diced carrots
1 cup diced tomatoes
½cup diced zucchini
½ cup diced yellow squash
3½ cups vegetable stock
¼ tsp minced fresh oregano
¼ tsp minced fresh thyme
½ tsp minced fresh parsley
1 sm bay leaf
2 cups chiffonade spinach
1 cup cooked or canned cannellini beans
1 Tbsp red wine vinegar
1 Tbsp grated Parmesan cheese
¾ tsp sea salt
⅛ tsp freshly ground black pepper
Instructions
- Heat oil in a large saucepan. Sauté onions, fennel, celery and carrots until onions are translucent. Add tomatoes and cook for 5 minutes. Add zucchini and yellow squash and cook for 5 more minutes.
- Add stock, oregano, thyme, parsley and bay leaf and simmer for one hour.
- Add spinach, beans, vinegar, Parmesan, salt and pepper and mix well. Remove and discard bay leaf.
