Zucchini And White Bean Soup
serves 2-4
Looking for a way to use up that abundant summer zucchini? Paired with an Italian-inspired combination of white beans, rosemary and basil, this soup is light but filling and couldn't be simpler to make.
1 tablespoon olive oil
1 medium zucchini, thinly sliced
2 cloves garlic, minced
1 (15-ounce) can white beans, rinsed and drained
2 cups low-sodium vegetable broth
2 large green onions, white and tender green parts, thinly sliced
1 teaspoon chopped fresh rosemary
10 basil leaves, thinly sliced
prep: 10 minutes
total: 30 minutes
colander
large saucepan
1. Heat the olive oil in a large saucepan over medium-high heat. When it's hot and shimmering, add the zucchini and sprinkle it with salt and pepper. Cook, stirring once or twice, until the zucchini is brown in spots, 4-6 minutes. Stir in the garlic and cook until it's just fragrant, 30 seconds or so.
2. Add the beans and broth, and stir to combine. Bring to a gentle simmer and cook 10 minutes. Stir in the green onions and rosemary and cook for a few minutes more, until the zucchini is tender.
3. Take the pan off the heat and stir in the basil. For a thicker texture, break up some of the beans with a spoon. Season with salt and pepper to taste.
2. Add the beans and broth, and stir to combine. Bring to a gentle simmer and cook 10 minutes. Stir in the green onions and rosemary and cook for a few minutes more, until the zucchini is tender.
3. Take the pan off the heat and stir in the basil. For a thicker texture, break up some of the beans with a spoon. Season with salt and pepper to taste.
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