Tuscan White Bean, Zucchini and Spinach Soup
Creamy cannellini beans simmer with tender zucchini, rosemary and wilted spinach. Lemon zest brightens this cozy, quick soup.
Fits Celiac, Hashimoto's, PCOS and 14 more diets
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Ingredients
- ½ cup canned cannellini beans, rinsed and drained
- ½ cup zucchini, diced
- 1 cup baby spinach
- ¾ cup gluten-free vegetable stock
- ½ cup water
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp fresh rosemary, chopped
- ½ tsp lemon zest
- 0.125 tsp salt
Method
- Warm olive oil in a saucepan; soften zucchini until lightly golden.5 min timer
- Stir in garlic and rosemary until fragrant.1 min timer
- Add beans, stock, water, and salt; simmer until zucchini is tender.10 min timer
- Mash some beans against the pan to thicken the broth.
- Stir in spinach and lemon zest until the leaves wilt.1 min timer
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Vegetarian recipes, Vegan recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Italian recipes.


