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Cannellini Bean Vegetable Soup

by Vivian Fleitstra on November 2, 2013

Its been a fun, busy week celebrating Halloween with my son, his friends and their families.

As you know I always go to my local CSA, Calvert Farm on Saturday morning so I had a bunch of vegetables I needed to use and can’t bring myself to waste any of them. So I decided to create two soups.  Soups are a great way to incorporate healthy meals into your week, are typically low in calories and very filling.   They are great for weight loss which I typically incorporate into my Fall and Winter Weight Loss programs.

I love Lentils but my husband can’t eat them so I make a Cannellini Vegetable soup for him and Lentil Soup for me.   Here’s the Cannellini Vegetable soup recipe. I will post the Exotic Lentil Soup recipe in my next post.   Enjoy!



  • 4 teaspoons of extra-virgin olive oil
  • 3-4 chopped scallions or  1 large onion
  • 2 cups of chopped vegetables.  I used 10 baby carrots, 2 medium size zucchini, 1 cup of broccoli
  • 2 celery stalks
  • 1/3 cup of leek
  • 2 tbsp of minced garlic
  • 1 tsp of dried basil
  • 1 – 15-ounce can cannellini beans, rinsed
  • 3 large fresh tomatoes pureed or 1 – 14 ounce diced tomatoes
  • 6 cups of low-sodium vegetable broth
  • 1/4 package of elbow macaroni
  • 1 – 5-ounce package or baby spinach
  • 1 handful of kale
  • 1/4 tsp of pepper
  • 1/2 tsp of Himalayan rock salt
  • 1/4 tsp ground coriander
  • 1/4 tsp tumeric
  • 1/2 tsp dried thyme
  • 1/2 tsp whole mustard seed
  • 1/4 cup of Parmesan (optional)

Heat oil in large saucepan or dutch oven on medium-high heat.  Once heated, add scallions, garlic, leek, carrot, celery, zucchini.    Saute until vegetables are soft and well mixed (about 5-8 mins). Add remaining ingredients, except spinach and stir to combine.  Cover and bring to boil, then reduce to simmer, light boil, stir occasionally and cook 25-30 minutes.  Stir in spinach and cook until wilted, about 1 minute.  Remove from heat, add cheese and pepper (both are optional).

Make Ahead Tip:   Refrigerate for up to 3 days or freeze up to 6 months.










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