Green soup

A healthy green soup packed with vegetables and fresh herbs. It’s easy to make, family-friendly, and perfect for meal prep.

Ingredients:

• 1 medium yellow onion, chopped
• 4 green onions, sliced
• 3 celery stalks, chopped
• 2 medium carrots, chopped
• 1 tablespoon butter
• 2 cups green beans, fresh or frozen, cut into pieces
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 4 cups water
• 5 ounces fresh spinach, roughly chopped
• 2 medium zucchini, sliced into thin rounds
• 3 cups shredded Napa cabbage
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

Instructions:

1. Melt the butter in a large soup pot over medium heat. Add the onion, green onions, celery, and carrots. Cook for 5 minutes until softened.
2. Stir in the green beans and cannellini beans.
3. Add the broth, water, thyme, and sage. Bring to a boil.
4. Reduce the heat and add the spinach and zucchini. Simmer for 10 minutes.
5. Stir in the Napa cabbage and cook for another 5 minutes, until all the vegetables are tender.
6. Add the basil, parsley, and lemon juice. Season with salt and pepper to taste.
7. Serve hot with crusty bread if desired.

Yield: 10–12 servings.

This soup freezes well, making it a great make-ahead meal.