Ingredients
- 4 tablespoons olive oil
- 2 large onions, chopped
- 2 celery stalks, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 large potato, peeled and diced
- 2 zucchini, diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cups spinach leaves, chopped
- Salt and pepper to taste
- 1⁄2 teaspoon dried thyme leaves
- 1⁄4 cup fresh parsley leaves, chopped
Instructions
- Start by chopping up all of your vegetables. You’ll need 4 large carrots, 2 stalks of celery, 1 onion, 2 cloves of garlic, and 4 medium potatoes.
- Heat a large pot over medium-high heat and add 2 tablespoons of olive oil. Add the onions and garlic and sauté for 5 minutes, stirring occasionally.
- Add the celery and carrots to the pot and cook for an additional 5 minutes.
- Add the potatoes to the pot, along with 8 cups of vegetable stock or broth, 2 bay leaves, and some salt and pepper to taste. Bring the soup to a boil and then reduce the heat to low and simmer for 25 minutes, stirring occasionally.
- When the potatoes are soft, remove the bay leaves from the soup and discard them.
- Use an immersion blender to blend the soup until it reaches your desired consistency (you can also transfer the soup to a regular blender in batches if you don't have an immersion blender).
- Serve the soup hot with a sprinkle of fresh herbs (parsley, basil, or oregano are all good choices) and some crusty bread on the side. Enjoy!
