Ingredients:
1 tablespoon olive oil
2 cloves garlic, crushed
1 onions, chopped
350 g potatoes, peeled and chopped
750 g zucchini, chopped
1 liter chicken stock
1/4 cup lemon thyme
2 bay leaves
1 (400 g) cans cannellini beans, drained
1/3 cup flat leaf parsley, chopped
salt and pepper
Directions:
Heat oil in saucepan over medium-high heat.
Add garlic and onion, cook, stirring for 3 minutes or until soft.
Add potatoes and zucchini, cook, stirring for 5 minutes.
Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes.
Discard bay leaves.
Puree soup.
Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.