August 18, 2011

Zucchini White Bean Soup with Herbs

[vc_row][vc_column][vc_column_text]This is a great summer soup loaded with nutrients, fiber & protein. I love to brown the zucchini first in a skillet to give it a meatier flavor. You can puree it smooth or leave some chunks. It’s a thick soup and very hearty!![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5442″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 4 large zucchini, quartered and sliced into 1/4” pieces
  • 2 TBL olive oil, extra virgin
  • 1 leek, sliced thin (white part only)
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 3 celery stalks, diced
  • 3 red bliss potatoes, cut into ½ inch cubes
  • 4-6 cups veggie broth
  • 3 cans white beans, drained & rinsed or 5 c. cooked fresh (see below for cooking instructions)
  • 1 tsp dried thyme (2 tsp fresh)
  • 1 tsp dried crumbled rosemary (2 tsp fresh)
  • 1 tsp marjoram
  • Sea salt and pepper to taste
[/vc_column_text][vc_column_text]In a large skillet, heat 1 TBS of olive oil over medium heat. Saute zucchini until brown.

Meanwhile, in a large stock pot, heat remaining 1 TBL of olive oil over medium heat and sauté onion, leek, garlic and celery until translucent. Add herbs and stir to combine. Add potato, browned zucchini, beans & and veggie stock. Turn up heat and bring to a boil. Once boiling, turn down heat to a simmer and cover pot cooking until potatoes are tender. Add sea salt and pepper and then puree soup using a hand blender or regular blender. If using a regular blender, wait until soup cools before blending. This soup is great if you leave it with some chunks![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][/vc_column][vc_column width=”2/3″][vc_empty_space][vc_text_separator title=”COOKING DRIED BEANS”][vc_column_text]

  • 1 lb. white beans
[/vc_column_text][vc_column_text]Soak beans overnight in a large stock pot. In morning, drain and rinse well. Put back into pot and fill with water covering beans by about 2 inches. Bring to a boil; skim off foam and then lower heat, cover and simmer until beans are tender, 1 to 1 1/2 hours. Drain beans.[/vc_column_text][/vc_column][/vc_row]

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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