Categories: Beans, Faves, Italian, November2011, Soups, Spinach, Zucchini

Ingredients

• 3 Tbs olive oil
• 4 cloves garlic, minced
• 1 large Spanish onion, peeled and diced
• 2 ribs celery, sliced
• 2 parsnips, peeled and sliced
• 4 carrots, preferably Sunshine, peeled and sliced
• 16 cups vegetable or chicken stock
• 2 bay leaves
• 2 tsp dried oregano
• 1/2 pound fresh green beans or Roma beans, tough ends removed
• 4 zucchini, diced into 1/2 inch chunks
• 1/2 pound okra, fresh or frozen, sliced
• 1/2 pound frozen fava or lima beans
• 1 can (16 oz) white cannellini beans, drained and rinsed
• 1/2 pound fresh spinach leaves
• 1 cup frozen peas
• 1 Tbs balsamic vinegar
• 1 bunch fresh basil leaves, chopped
• 2 Tbs extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Directions

1. 1 — Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, parsnips, and carrots. Saute for 10 minutes. Add the stock, bay leaves, and oregano and bring to a boil.

2. 2 — Reduce the heat to medium and simmer for 12 minutes. Add the green beans, zucchini, and okra. Simmer an additional 7 minutes. Add the fava beans, cannellini beans, spinach, and frozen peas and stir to wilt the spinach.

3. 3 — Add the vinegar, basil, olive oil, salt and pepper and simmer an additional 3 to 5 minutes. Remove and discard the bay leaves before serving.

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