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!!
- 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
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!
COOKING DRIED BEANS
- 1 lb. white beans
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.