Soup is one of my favorite things about Fall and Winter. To me, nothing is better than curling up on the couch with a warm bowl of soup and
Fun Fact: I am currently watching Private Practice. That Addison sure does complain a lot.
This soup is my go-to soup because the ingredients are inexpensive and it doesn't take too long to make.
What you will need to serve 2:
3 medium-sized carrots - chopped
3 stalks of celery - chopped
4 scallions - chopped
1 zucchini - quartered
6 cups of chicken stock
1 can of cannellini beans3 handfuls of spinach
Salt and pepper to taste
Pour just enough olive oil into a large pot to coat the bottom of the pot. Let the oil heat for about a minute, then toss in the carrots, celery and scallions with some salt and pepper. Cook until soft (about 15-20 minutes), then toss in the zucchini. Once the zucchini has softened (5-10 minutes), pour in the chicken stock, cover the pot, and bring to a boil. Once the stock has boiled, turn the heat down to low, and let simmer, uncovered, for 15 minutes. When there are 5 minutes left, toss in the cannellini beans. When time is up, turn off the heat, put the spinach on top of the soup and cover the pot for 1 minute. This will allow the steam to cook the spinach before mixing it with everything else. Mix the spinach with the rest of the soup and enjoy!!
Fun Fact: During the above "action shot" I was actually spilling chicken stock all over the stove.
I highly suggest adding some grated parmesan cheese on top of your serving :)
Fun Fact: I also highly suggest having some fresh Italian bread on the side. However I do not highly suggest eating half of the loaf before the soup is done thus ruining your appetite.
Fun Fact: Referring to the above fun fact, I may or may not be speaking from experience.
Final Fun Fact: This soup is also great for lunch the following day.