2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2 stalks of celery with leaves, chopped

2 cloves of garlic, finely minced

1 medium zucchini, diced

1 bay leaf

1 can cannellini beans (or other white bean)

1 can garbanzo beans (chickpeas)

Sea salt and freshly ground pepper

8 cups organic free-range chicken broth

½ pound green beans, trimmed and cut into 1-inch pieces

10 ounces spinach, stems removed and coarsely chopped, or chard

½ cup grated Parmesan or Romano cheese (optional)

¼ cup chopped fresh basil (or parsley)


Heat a large pot over medium high heat. Add the oil then add onions, celery, garlic, zucchini, and the bay leaf into the pot.  Sauté for 2 minutes. Season with salt and pepper to taste. Sauté for 3-5 more minutes, stirring frequently.

Next add the white beans, garbanzo beans, and chicken broth to the pot. Cover and bring to a boil.

Add green beans and cook for 8 minutes, (until just tender). Stir in spinach to wilt, about 1 minute.

Stir in cheese (if desired) and serve in soup bowls. Top each serving with basil (or parsley).