The health benefits of zucchini, basil and white beans are incredible! They can help to improve digestion, detox the liver, build immunity, and lower risk of heart disease. They make for the perfect combination of nutrients and flavor.
Zucchinis are one of my absolute favorite veggies to blend up in a soup because of their consistency. You don’t need any harmful dairy products to make this creamy zucchini soup because the natural texture of cooked zucchini blends into a thick, silky consistency. Not only is this soup simple to make, but it is the perfect bowl of goodness to warm your soul.
1 T. olive oil
3 large shallots, diced
4 garlic cloves, minced
4 cups organic zucchini, diced
1 ½ cups cooked organic cannellini beans
2 cups organic vegetable broth
2 tsp. organic basil (can add more if desired)
2 tsp. Herbamare or sea salt or to taste
In a large soup or stock pot, heat oil over medium heat, add shallots with a generous pinch of salt and cook until softened, about 5 minutes. Add garlic and a small pinch and cook another minute or until fragrant.
Add zucchini and cook for additional 5 minutes. Add white beans and then reduce the heat to low, cover pot with lid and simmer for 10 minutes.
Carefully transfer to a blender, add fresh basil before blending (or use an immersion blender to puree until desired consistency). Adjust seasoning as needed.