Zucchini and White Bean Soup
I love zucchini in soup. This soup is a wonderful one on a detox or for a warm lunch. The beans give it a creamy texture, and add protein to the meal. If you have the time make the beans from scratch, soaking them over night and cooking them up.
1/4 cup olive oil
3 leeks, thinly sliced, dark green parts cut off (2 if they are big 4 if they are small)
3 garlic cloves
4 zucchinis, cut into half moons
1/2 can white beans - butter beans, cannelloni beans, navy beans
2 teaspoons salt
1 cup boiling water
pinch chilli flakes
In a medium heavy-bottom saucepan, heat the olive oil and leeks over low heat for 10 minutes.
Add garlic, zucchini, salt and chilli flakes, cover pan and let them cook for 10 minutes. Add the cooked beans for the last 2 minutes.
Transfer the mixture to a blender and add the hot water. Blast until smooth.
Serve with cut up sliced half zucchinis and chilli flakes. Even a little dash of olive oil. Enjoy!