Zingy Italian White Bean Soup

• 1 teaspoon black pepper
• 1 cup dried cannellini beans
• 1 unsalted vegetable bouillon cube
• 4 garlic cloves, minced
• 12 onion
• 2 stalks celery
• 3 stalks fresh fennel
• 1 zucchini
• 1 bunch spinach
• 1 teaspoon dried oregano
• 4 sage leaves
• 1 teaspoon fresh parsley
• 1 dash tamari
• 1 teaspoon salt
• 1 lemon, juice of

1. Drain the beans, then put them in a pot with enough water to cover, and bring to a boil.
2. Lower the heat and simmer until the beans are tender, 20 to 30 minutes.
3. Dissolve the bouillon cube in 1/4 cup of water in a large soup pot over medium heat.
4. Add the garlic and onion.
5. Cook, stirring constantly, until they release their liquid.
6. Add the celery and fennel with a pinch of salt.
7. Allow the vegetables to heat through and soften.
8. Cover with water and bring to a boil.
9. Simmer for 5 or 10 minutes.
10. Add the cooked beans, zucchini, spinach, oregano, sage, parsley, tamari, salt and pepper to taste.
11. Simmer for 5 minutes more, or until the zucchini is cooked but not mushy.
12. Turn off the heat and add the lemon juice.
13. Taste and adjust the seasoning and serve hot.

black pepper, beans, garlic, onion, stalks celery, fennel, zucchini, spinach, oregano, sage, parsley, tamari, salt, lemon

Taken from www.food.com/recipe/zingy-italian-white-bean-soup-521900 (may not work)