This vibrant brothy soup is perfect for warm summer nights or cool fall evenings. Canned cannellini beans help this recipe come together quickly, adding a source of protein to this plant-based soup. For even more green power, add a big handful of baby spinach to the bowls just before serving.
Aimée Wimbush-Bourque is an award-winning food writer and bestselling author living with her family in Halifax. Aimée’s website, Simple Bites, is family-oriented community that believes in the importance of bringing the whole family together around the table.
4 scallions, white and light green parts only, sliced
1 Tbs. olive oil
2 ribs celery, sliced ¼-inch thick
8 oz. green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, diced
6 cups chicken or vegetable stock
Freshly ground black pepper
1 bay leaf
2 cups cooked mini pasta shells
1 can Cannellini beans, rinsed and drained
1 cup fresh shelled peas
1 tsp. minced fresh thyme
Salt
Grated Parmesan
Fresh basil, torn
Fresh lemon juice
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