This vibrantly colored vegan soup also packs a solid punch of iron and protein. Makes 4 – 6 bowls.

Ingredients:

• 2 cups cooked Zürsun Idaho Heirloom Beans such as Navy, Great Northern or Cannellini beans.
• 4 – 6 organic zucchini
• 2 - 3 large handfuls organic spinach
• 1 organic Eureka lemon
• 4 organic garlic cloves
• 3 teaspoons finely chopped fresh organic dill
• 2 tablespoons LHF California extra virgin olive oil + extra for garnish
• 2 cups More than Gourmet vegetable broth
• ½ teaspoon India Tree Demerara sugar
• Diamond kosher salt and Pohnpei Pepper Co. pepper

Prep:

Trim the ends from the zucchini and cut into cubes

Wash the spinach and trim any course ends.

Zest and juice the lemon.

Slice the garlic.

Instructions:

Heat a large skillet over medium heat. Add in the oil, then sauté the garlic and zucchini until the zucchini is browned and softened, about 4 – 6 minutes.

Toss in the spinach, and sauté until just wilted, about 1 - 2 minutes.

Puree the zucchini-spinach mixture with the beans, lemon juice, lemon zest, vegetable broth, sugar and half of the fresh dill until a creamy texture is achieved. Add salt and pepper to taste.

Strain the soup through a coarse strainer to remove any large remaining pieces. Re-heat in soup pot to desired temperature. Serve garnished with a swirl of extra virgin olive oil and the remaining fresh dill.