A Recipe to Share
This is a delicious nourishing soup - perfect for a cooler evening. It freezes well (without the toppings) and is also a great option for lunch.
Zucchini, White Bean & Leek Soup
Makes 6-8 portions
1/4 cup mint leaves, finely shredded
1/4 cup good-quality olive oil
3 tbs olive oil
4 large leeks, thoroughly rinsed and thinly sliced (white and light green parts only)
8 zucchini, 6 diced, 2 peeled into ribbons
1 tbs crushed garlic
6 cups chicken stock
2 cans cannellini beans, rinsed and drained
2 tsp red wine vinegar
2 tsp smoked paprika
salt and pepper to taste
Parmesan cheese for grating
Stir the mint and good quality olive oil together and set aside to infuse.
Set a large pot over medium heat. Once it’s hot, heat the olive oil. Add the leeks and saute for about 7 minutes, or until soft and beginning to brown. Add the diced zucchini, garlic and stock and bring to a simmer. Cook for 5-8 minutes, or until the zucchini is tender but not mushy. Add the beans, then transfer the soup to a blender or use an immersion blender to puree. Return the soup to the pot and add the vinegar and smoked paprika. Mix well and bring back to a simmer, add salt and pepper to taste.
While the soup is cooking, quickly saute the zucchini ribbons in a small pan with a dash of olive oil, they take 1-2 minutes to cook.
Ladle into bowls and top with a drizzle of mint & oil, the zucchini ribbons and a dusting of Parmesan cheese. Serve immediately with crusty bread.
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