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Vegetarian Tuscan White Bean Soup

The Harvest Kitchen
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

4 cups

Baby spinach, fresh

2

Bay leaves, dried

1 cup

Carrots

1

Celery stalk, large

2 cloves

Garlic

2 15 ounce cans

Navy beans

1 tsp

Oregano, dried

1 tsp

Parsley, dried

2

Roma tomatoes, large

1/2 tsp

Thyme, dried

1

Yellow onion, medium

1

Zucchini, large

2

heaping tbsp Tomato paste

4 cups

Vegetable stock, low-sodium or unsalted

1

Black pepper and sea salt, freshly ground

1/4 tsp

Fennel seeds

3 tbsp

Olive oil, extra virgin

1/4 cup

Parmesan cheese

1 cup

Water