Creamy Zucchini Bean Soup

Name: Creamy Zucchini Bean Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
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 blended soup of golden-cooked zucchini, leeks, and cannellini beans brightened with basil and lemon, taking advantage of zucchini's vitamin C and fiber content.

From The Young Forever Cookbook

Prep: 15 min
Cook: 50 min
Total: 1 h 5 min
Yield: 4 to 6 servings
Category: Soup

Nutrition (estimated)

per 1 bowl

Calories: 280 kcal
Protein: 10 g
Fat: 16 g
Carbs: 24 g
Fiber: 7 g
Sugar: 8 g
Sodium: 980 mg

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

Zucchini Cannellini Beans Basil Pine Nuts

Instructions

Puree beans with 2 cups stock in a blender; set aside.
Heat olive oil in a large pot over medium. Cook leeks about 4 min until translucent. Add zucchini, garlic, and 1 tsp salt; cook 15–20 min, stirring often, until zucchini is golden and soft.
Add remaining 1 tsp salt and pepper, then the pureed beans and remaining 2 cups stock. Stir in basil, bring to a boil, reduce to a simmer, and cook uncovered about 15 min.
Blend two-thirds of the soup until smooth; return to pot and stir in lemon juice. Serve with pine nuts and a generous drizzle of olive oil.