Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 medium Yellow Onion, finely diced
  • 1 large Carrot, sliced into thin rounds
  • 1 stalk Celery, diced
  • 1 cup Zucchini, sliced into half-moons
  • 0.5 cup Frozen Sweet Peas
  • 1 cup Fresh Spinach or Kale, de-stemmed and torn
  • 0.5 cup Canned Cannellini Beans, rinsed and drained
  • 3 cups Low-Sodium Vegetable Broth
  • 1 tsp Dried Oregano or Italian Seasoning
  • 1 clove Garlic, minced
  • 0.5 tsp Sea Salt
  • 0.25 tsp Black Pepper
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Heat the extra virgin olive oil in a medium heavy-bottomed pot over medium heat. Add the diced onion, sliced carrot, and celery. Sauté for 5 minutes until the onions are translucent and the carrots begin to soften.
  2. Add the minced garlic and dried oregano to the pot. Sauté for an additional 30-60 seconds until fragrant, ensuring the garlic does not burn.
  3. Pour in the vegetable broth, using a wooden spoon to scrape the bottom of the pot to release any browned bits. Increase heat to high and bring the liquid to a rolling boil.
  4. Immediately reduce the heat to a simmer. Stir in the zucchini and cannellini beans.
  5. Simmer for 8–10 minutes until the carrots are tender when pierced with a fork. Stir in the frozen sweet peas.
  6. Turn off the heat. Stir in the fresh spinach or kale. Watch as the leaves wilt into an emerald green hue within seconds.
  7. Stir in the fresh lemon juice, sea salt, and black pepper. Adjust seasoning to taste and serve immediately in large bowls.