Zucchini and White Bean Soup (AIP Modified, Plant-Based Whole30)
Zucchini and White Bean Soup is dairy-free and plant-based, with cannellini beans for added protein and richness. AIP Modified and Plant-Based Whole30.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 tsp Kosher salt, plus more to taste
- 2 large garlic cloves, chopped
- 2½ lb zucchini, about three medium zucchini sliced into ½-inch rounds
- 1 (15oz) can organic cannellini beans, drained and rinsed
- 4 cups vegetable stock, chicken stock or bone broth
- 2 tbsp fresh lemon juice
- 4 sprigs fresh dill, tough stems removed
- 8-10 basil leaves
- Pepitas, for garnish
- Cracked black pepper for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat, then add the onion with a pinch of salt and cook until softened, 5 to 7 minutes.
- Stir in the garlic and cook just until fragrant, about 1 minute.
- Add the zucchini and beans along with 1 teaspoon salt. Pour in the stock until the liquid just covers, then bring to a simmer.
- Cover and cook on low until the zucchini is tender, about 15 minutes.
- Add the lemon juice and herbs, then blend with an immersion blender (or transfer to a high-powered counter blender) until completely smooth. Season to taste.
- Ladle into bowls and finish with fresh herbs, black pepper, pepitas and a drizzle of olive oil.