Zucchini Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 3 leeks (light green stalk only, halved and thinly sliced)
• 3 garlic cloves (minced)
• 3 medium zucchini (diced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper (or to taste)
• 4 cups vegetable or chicken stock
• 1 (14.5 ounce) can cannellini beans (drained and rinsed)
• ½ cup loosely packed fresh basil leaves
• 1 lemon (zest and juice)
• ½ cup freshly grated Parmesan cheese (optional)

Steps

1. 1

   Place the leeks in a large bowl and cover with cold water. Allow them to sit for 5 minutes, agitating occasionally. Pull the leeks out of the water and drain well in a colander.

2. 2

   In a large pot, heat olive oil over medium heat. Once shimmering, add leeks and garlic and cook for about 5 minutes, or until the leeks begin to soften. Add zucchini, Italian seasoning, salt, pepper and red pepper flakes and stir well to incorporate the seasoning. Cook for 8 to 10 minutes, stirring often, or until the zucchini is very soft.

3. 3

   Add chicken stock and beans and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Remove from heat and let cool slightly, then transfer to a high speed blender. Add basil, lemon zest and juice and Parmesan (if using). Blend until smooth and serve.