Name: Zucchini, Arugula & White Bean Soup Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 1 tbsp olive oil; 6 cloves garlic; onion; 1 zucchini; 3 cups chicken broth; 1 can white beans; 1 bay leaf; 2 sprigs Fresh Thyme; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 3 cups baby arugula; ¼ cup parmesan

Zucchini, Arugula & White Bean Soup Recipe

How To Make Zucchini, Arugula & White Bean Soup

The subtle flavors of zucchini, garlic, and onions in this white bean soup complement the punchy and peppery arugula perfectly, making a delicious dish.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

1tbspolive oil
6clovesgarlic,minced
onion,half, diced
1zucchini,ends removed and diced
3cupschicken broth
1canwhite beans,drained
1bay leaf
2sprigsfresh thyme,(or about ½ tsp dried thyme)
1tspkosher salt
½tspfreshly ground black pepper
3cupsbaby arugula
¼cupparmesan,freshly grated

Instructions

Heat oil in a saucepan over medium-high heat. Add garlic, onion and zucchini, and saute for 5 to 6 minutes or until onions are translucent and zucchini is slightly browned.
Add chicken broth, white beans, bay leaf, thyme, salt and pepper. Bring to a boil. Then reduce heat to medium-low and let simmer for at least 10 minutes.
Add arugula and continue cooking for another 3 minutes. Then puree the soup using an immersion blender.
Return to saucepan and season with salt and pepper as needed.
Serve drizzled with extra olive oil, cream, and/or sprinkled with Parmesan.