1. Drain the beans, then put them in a pot with enough water to cover, and bring to a boil. Lower the heat and simmer until the beans are tender, 20 to 30 minutes. 2. Dissolve the bouillon cube in 1/4 cup of water in a large soup pot over medium heat. Add the garlic and onion. Cook, stirring constantly, until they release their liquid. 3. Add the celery and fennel with a pinch of salt. Allow the vegetables to heat through and soften. Cover with water and bring to a boil. Simmer for 5 or 10 minutes. 4. Add the cooked beans, zucchini, spinach, oregano, sage, parsley, tamari, salt and pepper to taste. 5. Simmer for 5 minutes more, or until the zucchini is cooked but not mushy. Turn off the heat and add the lemon juice. Taste and adjust the seasoning and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
