Zucchini, Arugula & White Bean Soup

Name: Zucchini, Arugula & White Bean Soup
Total time: 30 min
Cuisine: Indonesian
Ingredients: 1 Tbsp . olive oil; 6 cloves garlic, minced; half an onion, diced; 1 zucchini, ends removed and diced; 3 cups chicken broth; 1 can white beans, drained (I used Great Northern); 1 bay leaf; 2 sprigs of fresh thyme (or about 1/2 tsp. dried thyme); 1 tsp . kosher salt; 1/2 tsp . freshly ground black pepper; 2 -3 cups baby arugula; 1/4 cup freshly grated Parmesan

You will love this delicious and comforting Zucchini, Arugula & White Bean Soup recipe! A wonderful warm meal to come home to at the end of a long day!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

1 Tbsp . olive oil
6 cloves garlic, minced
half an onion, diced
1 zucchini, ends removed and diced
3 cups chicken broth
1 can white beans, drained (I used Great Northern)
1 bay leaf
2 sprigs of fresh thyme (or about 1/2 tsp. dried thyme)
1 tsp . kosher salt
1/2 tsp . freshly ground black pepper
2 -3 cups baby arugula
1/4 cup freshly grated Parmesan

Steps

Heat oil in a saucepan over medium-high heat. Add garlic, onion and zucchini, and saute for 5-6 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 either using an immersion blender, or if you use a blender, blend the soup in 2 batches (be careful with the heat!). Return to saucepan and season with salt and pepper as needed. Serve drizzled with extra olive oil, cream, and/or sprinkled with Parmesan.

Source: Gimme Some Oven by Ali