Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra virgin olive oil

  2. 4 tablespoons sage leaves , coarsely chopped (NOT dried)

  3. 3 garlic cloves , minced

  4. 1 cup fresh green peas or 1 cup frozen green pea 1 cup green beans , cut into 1/2-inch pieces

  5. 1 cup carrot , cut into coins

  6. 1 cup zucchini or 1 cup yellow squash, diced

  7. 1/2 cup celery & leaves , stalks diced and leaves minced

  8. 1 medium sweet potatoes or 1 potato , peeled and diced

  9. 1 (16 ounce) can cannellini beans , rinsed and drained

  10. 6 cups sodium-free vegetable broth

  11. 1/4 teaspoon red pepper flakes salt , to taste fresh ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.

  2. Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.

  3. Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.

  4. Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.

  5. Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it! ?


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