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).