Creamy Zucchini Bean Soup

Name: Creamy Zucchini Bean Soup
Ingredients: 1 (15.5-oz) can cannellini beans, drained and rinsed; 4 cups chicken or vegetable stock; 2 tbsp extra-virgin olive oil; 2 leeks, white and light green parts only, thinly sliced; 2.5 lb (about 6 medium) zucchini, halved and sliced; 2 garlic cloves, sliced; 2 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cup fresh basil leaves, torn; 1 tbsp lemon juice; 0.33 cup toasted pine nuts

A creamy zucchini soup with cannellini beans, basil, and pine nuts. Zucchini is packed with vitamin C and fiber to prevent oxidative stress.

From The Young Forever Cookbook

Ingredients

1 (15.5-oz) can cannellini beans, drained and rinsed
4 cups chicken or vegetable stock
2 tbsp extra-virgin olive oil
2 leeks, white and light green parts only, thinly sliced
2.5 lb (about 6 medium) zucchini, halved and sliced
2 garlic cloves, sliced
2 tsp kosher salt
0.5 tsp freshly ground black pepper
0.5 cup fresh basil leaves, torn
1 tbsp lemon juice
0.33 cup toasted pine nuts

Instructions

In a blender, puree the beans with 2 cups of the stock. Set aside.
Heat the olive oil in a large pot over medium heat. Add the leeks and cook until softened and translucent, about 4 minutes. Add the zucchini, garlic, and 1 teaspoon of the salt. Cook, stirring often, for 15 to 20 minutes, until the zucchini have turned golden and soft.
Add the remaining 1 teaspoon salt and the pepper, then the pureed beans and remaining 2 cups stock. Stir in the basil leaves and bring to a boil. Reduce to a simmer and cook, uncovered, for about 15 minutes.
Transfer two-thirds of the mixture to a food processor or blender and blend until smooth. Return the pureed soup to the pot and stir in the lemon juice. Serve with pine nuts and a good drizzle of olive oil.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Vitamin C
From: Zucchini
Magnesium
From: Zucchini
Carotenoids
From: Zucchini

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Hip Fracture
Protects against · via Vitamin C
Upper Respiratory Tract Infection
Improves · via Vitamin C
Wrinkles
Improves · via Vitamin C
Varicose Veins
Protects against · via Vitamin C
Cataracts
Reduces risk of · via Vitamin C
Common cold
Protects against · via Vitamin C
Skin Aging
Protects against · via Vitamin C
Cardiovascular Disease
Protects against · via Vitamin C
High blood pressure
Protects against · via Vitamin C
Cancer
Protects against · via Vitamin C
Aging
Protects against · via Vitamin C
Adrenal Burnout
Addresses · via Vitamin C
Inflammaging
Protects against · via Magnesium
Type 2 diabetes
Protects against · via Magnesium
Osteoporosis
Protects against · via Magnesium
Cellular senescence
Protects against · via Magnesium
Nutritional Deficiency
Addresses · via Magnesium
Premature Death
Reduces risk of · via Carotenoids
Telomere Shortening
Protects against · via Carotenoids
UV-Induced Skin Damage
Protects against · via Carotenoids

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