Galil Minestrone Soup

INSTRUCTIONS

1. 1
   Prepare the Vegetables:
   In a large pot, heat the Galil olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened.
2. 2
   Add Garlic and Zucchini:
   Add the minced garlic and diced zucchini to the pot. Cook for another 2-3 minutes until the garlic is fragrant.
3. 3
   Add Broth and Tomatoes:
   Stir in the vegetable broth and organic diced tomatoes. Bring the mixture to a simmer.
4. 4
   Season the Soup:
   Add the black pepper, sea salt, and Italian herbs. Stir well to combine the flavors.
5. 5
   Add the Beans:
   Stir in the Galil organic red kidney beans, chickpeas, and white beans. Simmer for 10-15 minutes to allow the beans to absorb the flavors and heat through.
6. 6
   Add Greens:
   Stir in the fresh spinach or kale and cook for another 2-3 minutes until the greens are wilted.
7. 7
   Serve:
   Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired. Enjoy your hearty, bean-packed minestrone!