Soup Ingredients:
2 tbsp olive oil
2 garlic cloves, minced
1 onion or leek, chopped
2 stalks celery, chopped
1 fennel bulb, chopped
1 zucchini, chopped
1 cup fresh or frozen peas
1 cup cooked navy beans
6 cups vegetable broth
1/4 cup chopped parsley
Salt and pepper to taste
Steps:
Heat olive oil in a large pot. Add garlic, onion, celery, and fennel. Sauté until soft.
Add zucchini, peas, navy beans, and broth. Bring to a boil, reduce to simmer.
Simmer for 15-20 minutes. Add parsley, season with salt and pepper.
Serve hot with seed crackers, hummus, and olives on the side.
