INGREDIENTS
1 cup
Cannellini beans, dried
2
stalks Celery
3
stalks Fennel, fresh
4 cloves
Garlic
1
Lemon, Juice of fresh
1 tsp
Oregano, dried
1 tsp
Parsley, fresh
1/2
Red onion
4
Sage, leaves
1
bunch Spinach
1
Zucchini
1
cube Vegetable bouillon, unsalted
1
Splash Tamari
1
Black pepper, Freshly ground
1 tsp
Sea salt