Italian Vegetable Soup with Cannellini Beans

Written by 
The Canyon Ranch Kitchen

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 
  1. 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.
  2. Add stock, oregano, thyme, parsley and bay leaf and simmer for one hour.
  3. Add spinach, beans, vinegar, Parmesan, salt and pepper and mix well. Remove and discard bay leaf.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.