Got zucchini to use up? Make this zucchini soup! It's full of flavor, and packed with chunks of zucchini, carrots, white beans and spinach.
- 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 ounce or 400 gram) can cannellini beans, drained and rinsed
- ¼ teaspoon red pepper flakes, or taste
- 1 pound zucchini, quartered and sliced (about 3 medium zucchini)
- 2 ounces baby spinach
- ½ cup fresh basil leaves, roughly chopped
- 2 tablespoons lemon juice
- Salt and pepper, to taste
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Coat the bottom of a large pot with oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion, carrot and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
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Stir in the garlic and cook it with the veggies for about 1 minute, until it becomes very fragrant.
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Stir in the broth, beans, and red pepper flakes. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the soup to simmer for about 15 minutes, until the carrots are tender.
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Stir in the zucchini and continue simmering for about 5 minutes, until the zucchini is tender but not mushy.
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Stir in the spinach and continue simmering for about 1 minute, until fully wilted.
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Remove the pot from heat, then stir in the basil and lemon juice. Season the soup with salt and pepper to taste.
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Ladle into bowls and serve.