Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 2 lbs zucchini, chopped into 1-inch chunks
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat 30ml olive oil in a pot over medium heat. Add the diced onion and carrot, cooking 5 mins until the onions are translucent and carrots soften.
  2. Stir in the minced garlic. Cook 60 seconds until the aroma becomes fragrant and nutty. Note: Garlic burns quickly, so don't walk away.
  3. Add 900g chopped zucchini and 425g rinsed cannellini beans. Stir to coat the vegetables in the oil.
  4. Pour in 950ml vegetable broth, 1 tsp salt, and ½ tsp pepper. Bring the mixture to a gentle boil.
  5. Reduce heat to low and cover the pot. Simmer 20 minutes until the zucchini is fork tender and completely soft.
  6. Remove the pot from heat. Use an immersion blender to puree the soup until the texture is completely smooth.
  7. Stir in 15ml lemon juice and 15g chopped parsley.
  8. Serve immediately in bowls.