Creamy White Bean Zucchini Spinach Soup Oil-Free WFPB

A satisfying whole food plant-based soup with rich umami flavor. Zucchini and spinach make for a soothing, deeply nourishing, harmonious vegetable pairing that's brightened by the citrusy goodness of fresh lemon juice. Any kind of white beans work in this healthy and versatile recipe.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer, Main Course, Soup

Cuisine American, Anti Inflammatory Diet, Mediterranean, Vegan, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based

Servings

Equipment

Immersion Blender (a stand alone blender or food processor would also work)
large pot (5 to 7 quarts is ideal)

Ingredients

4 cup vegetable stock
1 onion, chopped
2 large stalks of celery, sliced
3 to 6 garlic cloves, chopped
1 large zucchini, sliced
2½ cup cooked white beans strained
1 Tbsp shiitake mushroom powder (optional, but highly recommended)
¼ cup celery leaves (or substitute with fresh parsley or more celery stalk)
2 Tbsp fresh thyme leaves (or substitute with 1 Tbsp dried thyme)
5 oz spinach leaves (I prefer to use baby spinach)
salt and pepper to taste

Instructions

Pour 2 to 3 tablespoons of vegetable stock into a large pot and bring to a rolling boil over high heat, keeping more stock close at hand.
Add onions to pot, lower heat to medium-high, and sauté for 5 to 6 minutes until onions become translucent, adding a little bit of stock at a time, as needed, to keep onions from burning and sticking.
Add celery and garlic to the onions in the pot and sauté for another 4 minutes. Continue to add vegetable stock a little at a time as needed to prevent burning and/ or sticking.
Add sliced zucchini and sauté for another 10 to 12 minutes, adding vegetable stock as needed.
Add all of the remaining stock, cooked beans, celery leaves, thyme leaves and shiitake mushroom powder (if using) to the pot. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, until the zucchini is completely transparent and soft all the way through.
Add spinach leaves, stirring in the leaves until they are completely wilted and have turned dark green. This takes 1 or 2 minutes.
Turn off heat, then without removing the soup from the pot, use an immersion blender to process soup until smooth.*
Add lemon juice, season with salt and pepper to taste and serve.

Notes

*You could make this soup using a stand alone blender or food processor instead, but it's a bit of extra work because you would have to let the soup cool a bit first then run it through in batches. Another way is to strain out all the vegetables, puree them separately from the rest of the broth, then mix them back into the broth and reheat.

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