Ingredients
- ½ onion
- 3 garlic cloves
- 1 fennel bulb
- 1 celery stalk
- 1 yellow pepper
- ½ bunch parsley
- 4 cups chopped broccoli
- 6 cups spinach, divided
- 1 inch ginger root
- 2 ¼ cups vegetable broth, divided
- 1 can (14-ounce) cannellini beans, rinsed and drained
- 1 tablespoon miso paste
- 1 teaspoon pink Himalayan salt
- ½ teaspoon cayenne pepper
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