Zucchini White Bean Soup

Because it has enough protein and vegetables, this vegetarian soup is totally meal-worthy. Save this recipe for summertime when zucchinis abound!

Ingredients:

1 tbsp olive oil

1 onion, diced

3 medium carrots, sliced

2 medium zucchini, cut in 1/2" half moons or quarters

3 tsps minced garlic

1 tsp celery seed

1 tsp dry thyme

1/2 tsp red pepper flakes

1/2 tsp dry oregano

salt and pepper to taste

19 oz (540ml) can white kidney beans, drained and rinsed

5-6 cups vegetable broth

4 cups chopped kale

juice of 1/2 lemon

Add olive oil to a Dutch oven and cook onion on medium heat 3-4 minutes. Then add the carrots and zucchini and cook another 2-3 minutes before stirring in all the seasonings. Reserve 1/2 - 3/4 cup white beans then dump the rest into the pot. Add the broth and bring to a boil then reduce heat to medium low and simmer for 20 minutes. Finally, mash the reserved white beans with a fork and add to the soup along with the kale and lemon juice. Heat through for 2-3 minutes before serving.

Serves 6-8

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