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Zucchini Soup
Ingredients
1 tablespoon
olive oil
3
leeks, light green stalk only, halved and thinly sliced
3 cloves
garlic, minced
3 medium
zucchini, diced
2 teaspoons
Italian seasoning
1 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
crushed red pepper, or to taste
4 cups
vegetable or chicken stock
1 (14.5 ounce) can
cannellini beans, drained and rinsed
1/2 cup
fresh basil leaves, loosely packed
1
lemon, zest and juice
1/2 cup
freshly grated Parmesan cheese, optional
Instructions
STEP 1
Place the leeks in a large bowl and cover with cold water. Allow them to sit for 5 minutes, agitating occasionally. Pull the leeks out of the water and drain well in a colander.,
STEP 2
In a large pot, heat olive oil over medium heat. Once shimmering, add leeks and garlic and cook for about 5 minutes, or until the leeks begin to soften.,
STEP 3
Add zucchini, Italian seasoning, salt, pepper and red pepper flakes and stir well to incorporate the seasoning. Cook for 8 to 10 minutes, stirring often, or until the zucchini is very soft.,
STEP 4
Add chicken stock and beans and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Remove from heat and let cool slightly, then transfer to a high speed blender.,
STEP 5
Add basil, lemon zest and juice and Parmesan (if using). Blend until smooth and serve.
Nutrition Facts
(per serving)
Calories:
210 calories
Servings:
4 servings
Carbohydrates:
30 g
Fat:
7 g
Fiber:
8 g
Protein:
9 g
Sugar:
2 g
Meal Effort
Preparation:
7 minutes
Cook:
29 minutes
Total:
36 minutes