Chunky Zucchini Soup

Enjoy a refreshing bowl of Chunky Zucchini Soup this summer, filled with nutritious ingredients. Garlic boosts the immune system and reduces inflammation, while cannellini beans add a boost of plant-based protein! Zucchini provides hydration and essential vitamins, and fresh basil offers antioxidants (and it tastes incredible, of course). This soup is a perfect way to get your veggies in during the warmer months.

Serves 4-6

Ingredients

• 1 T of olive oil 
• 1 medium onion, diced
• 1 medium carrot, diced 
• 2 medium celery stalks, diced
• 3 garlic cloves, minced 
• 5 cups low-sodium vegetable stock 
• 1 can of cannellini beans, drained & rinsed 
• ¼ tsp red pepper flakes 
• 3 medium zucchini, quartered and sliced
• 2 ounces baby spinach 
• ½ cup fresh basil leaves 
• 2 T lemon juice 
• Salt and pepper 

Directions

1. Coat the bottom of a large pot with oil and place it over medium heat.
2. 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.
3. Stir in the garlic and cook it with the veggies for about 1 minute, until it becomes very fragrant.
4. Stir in the broth, beans, and red pepper flakes. Raise the heat and bring the liquid to a boil.
5. Lower the heat and allow the soup to simmer for about 15 minutes, until the carrots are tender.
6. Stir in the zucchini and continue simmering for about 5 minutes, until the zucchini is tender but not mushy.
7. Stir in the spinach and continue simmering for about 1 minute, until fully wilted.
8. Remove the pot from heat, then stir in the basil and lemon juice. Season the soup with salt and pepper to taste.