Chunky Zucchini Soup

This chunky zucchini soup with white beans comes together in just about 40 minutes, and it’s just the perfect veggie meal for Meatless Mondays, or simply on those days you have too many zucchini on hand. It’s also super easy to customise and great for meal prep.

Ingredients:

1 tablespoon olive oil
1 medium leek, white and light green parts only, sliced
1 medium carrot, diced
2-3 celery stalks, diced
4 garlic cloves, finely chopped
¼ teaspoon red chilli flakes
1 x 400 g (14 oz) can haricot beans
450 g (1 lb) zucchini, cut into ½-inch pieces
1.25 litre (5 cups) vegetable stock
Juice of half a lemon
8-10 fresh basil leaves
Salt and freshly chopped garlic to taste

Instructions:

Heat the olive oil in a large soup pot or Dutch oven and sauté the leek, carrot and celery for 4-5 minutes over medium heat until softened.
Add the garlic and red chilli flakes and continue to cook for another minute.
Stir in the beans, zucchini and vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes.
4. Stir in the lemon juice and basil leaves, season to taste and serve immediately.