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If this sounds good to you, but you don't have all the ingredients, as I now don't, improvise. Add potatoes and kale instead or turnips in a few weeks when we have them again. Change up the leafy greens. Use frozen or canned tomatoes or canned beans, if you didn't think ahead.


1 cup dried cannellini or borlotti beans (I often use pinto)

This will yield 2 1/2 to 3 cups of cooked beans. Reserve the cooking liquid.

Heat in a heavy-bottomed pan over medium heat:

1/4 cup olive oil


1 large onion, finely chopped

2 carrots, peeled and finely chopped

Cook for 15 minutes , or until tender. Add:

4 garlic cloves, coarsely chopped

5 thyme sprigs

1 bay leaf

2 teaspoons salt

Cook for 5 minutes longer. Add, and bring to a boil:

3 cups water

When boiling, add:

1 small leek, diced

1/2 pound green beans, cut into 1-inch lengths

Cook for 5 minutes, then add:

2 medium zucchini, cut into small dice

2 medium tomatoes, peeled, seeded, and chopped

Cook for 15 minutes. Taste for salt and adjust as necessary.

Add the cooked beans, along with:

1 cup bean cooking liquid

2 cups spinach leaves, coarsely chopped (about 1 pound)

Cook for 5 minutes. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf.

Serve in bowls, each one garnished with:

2 teaspoons extra-virgin olive oil

1 tablespoon or more grated Parmesan cheese

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Spinach, Zucchini, Leek, Carrot, Thyme, Green Beans,