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Florentine White Bean SoupCook Time: 30-35 minutes (Total time will vary with appliance and setting.) Level of Difficulty: Easy 1 cup dry or 2 cups cooked navy beans 8 oz. Spinach noodles (optional) 1 small zucchini, cut into half moons 1 onion, diced 1 carrot, cut into matchsticks 4 to 8 oz. spinach, fresh or frozen, chopped Pinch of oregano or other herb Salt to taste or 2 to 3 tablespoons white or light miso (optional) If using dry beans cook until tender but not mushy; drain beans. If canned beans are not “low sodium,” they should be drained and rinsed. Cook noodles until al dente. Drain and run cold water over the noodles to prevent further cooking. In a large soup pot, layer all vegetables except spinach. Add water to cover and simmer 10 minutes. Add beans, noodles, and oregano to vegetables. Simmer 10 minutes. Before serving, add salt or miso and chopped spinach. Heat until spinach wilts. For a creamy version blend the soup just before adding the spinach. Serves 4 to 6.
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