Cannellini Bean & Zucchini Noodle Soup (Vegan & Gluten-Free)

Hearty soup always warms the heart on a cold winter’s day. Enjoy 🙂


Cannellini & Zucchini Noodle Soup

  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 2 garlic cloves, minced
  • 3 tbsp extra virgin olive oil
  • 1 bay leaf
  • Pinch of paprika
  • Salt & Pepper to taste
  • 2 cups vegetable stock
  • 2 cups water
  • 1/2 tsp sesame oil
  • 1 can cannellini beans
  • 1 Yukon Gold Potato, peeled and diced
  • 1/2 lime, juiced
  • 1/2 tsp freshly grated ginger
  • 1 small zucchini, spiralized
  • 1/4 cup fresh parsley

In a large pot, heat the oil on medium-high heat, stir in the onions, celery, carrots and garlic. Cook stirring often, until onions are soft. Stir in the bay leaf, paprika, salt and pepper. Add the stock, water, tamari and sesame oil, bring to a boil. Reduce heat. Add beans and potato, simmer until potato is tender. In the meantime, make your zucchini noodles using a spiralizer. Toss in the zucchini noodles, parsley, lime and ginger and let simmer for roughly 2-3 more minutes.

Serve hot with toast.

Yields four servings.


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