Just a quick reminder that tomorrow we’ll start taking submissions for your Easter recipes on All Through the Year Cheer…there will be a fantastic prize for the winner! You can submit any recipe that says Easter to you. Brandy and I can’t wait to see what you all came up with.
Also, be sure to check out the lovely Krista’s fantastic Nature’s Path Granola Bar Giveaway!
When it starts to get warmer out I’m always on the lookout for healthy meals that keep me full and satisfied but don’t sit heavily in my stomach. This soup is hearty enough to fill you up but light enough to not weigh you down. It’s the type of soup I don’t mind eating even on warm spring days. The best thing is it’s a nourishing, delicious meal ready in a matter of minutes.
White Bean & Zucchini Soup
(Yield: 2 servings)
1 TB olive oil
1 small zucchini, cleaned and chopped into bite-size pieces
1-2 cloves garlic, minced
1 (15 oz) can white beans, rinsed and drained (such as cannellini, navy, great northern, etc.)
1 chicken or vegetable bouillon cube
Salt and pepper to taste
In a small-medium pot, heat the oil in a small pan over medium to medium-high heat. Add the zucchini and sauté about 4 minutes (stirring frequently), until it softens and starts to turn golden in spots. Add the garlic and sauté about 30 seconds, stirring constantly. Add the beans, bouillon, and 1 1/2 c of water, and turn the heat up to medium or medium-high heat; bring the soup up to a boil then turn off the heat. Blend the soup (I used an immersion blender, but you could also use a food processor or blender) until it reaches your desired consistency. Taste the soup and season with salt and pepper.