ZUCCHINI SOUP

 

 

Do you have any zucchini that needs to be used up? Make this delicious zucchini soup! It's flavorful and filled with zucchini, carrots, white beans, and spinach. And light enough for spring or summer.



1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

2 medium celery stalks, diced

3 garlic cloves, minced

5 cups vegetable broth

1 14 ounces can cannellini beans, drained and rinsed

¼ teaspoon red pepper flakes, or taste

1 pound zucchini, quartered and sliced

2 ounces baby spinach

½ cup fresh basil leaves, chopped

2 tablespoons lemon juice

Salt and pepper, to taste



Oil the bottom of a big saucepan and heat it over medium heat.

Allow the oil to heat for a minute before adding the onion, carrot, and celery. Cook the vegetables for approximately 5 minutes, stirring periodically, until they soften. Sauté the garlic with the vegetables for approximately 1 minute, or until it gets quite aromatic. Combine the broth, beans, and red pepper flakes in a mixing bowl. Bring the liquid to a boil over high heat. Reduce the heat to low and let the soup simmer for approximately 15 minutes, or until the carrots are soft. Stir in the zucchini and cook for approximately 5 minutes, or when it is soft but not soggy.

Mix in the spinach and cook for about 1 minute, or until fully wilted. Remove from the heat and whisk in the basil and lemon juice. Season the soup to taste with salt and pepper. Divide into bowls.