# Components:
→ Fresh Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 large leek (white and light green parts), sliced
05 - 3 celery stalks, sliced
06 - 2 cups broccoli florets
07 - 1 small zucchini, diced
08 - 5 cups fresh baby spinach (about 5 ounces)
09 - 1 cup fresh parsley leaves
10 - 1/4 cup fresh chives, chopped
→ Legumes
11 - 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed
→ Liquids
12 - 4 cups vegetable broth (gluten-free if needed)
13 - 1 cup water
→ Seasonings
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon sea salt, or to taste
17 - Juice of 1/2 lemon
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, celery, and minced garlic; sauté for 5 minutes until softened and fragrant.
02 - Add broccoli florets and diced zucchini to the pot; cook for another 3 minutes, stirring occasionally.
03 - Add the drained white beans, vegetable broth, water, dried thyme, sea salt, and ground black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 12 minutes until vegetables are tender.
04 - Add fresh spinach, parsley leaves, and chopped chives. Simmer for 2 additional minutes until greens are wilted.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or carefully transfer in batches to a countertop blender.
06 - Stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle into bowls and garnish with additional fresh chives.
