Zucchini, Broccoli & White Bean Soup

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Zucchini, Broccoli & White Bean Soup

 

 

Zucchini:

 

• An excellent source of vitamin C, a vitamin that helps keep gums,

bones and blood vessels healthy.

 

• Provide folate, one of the B complex vitamins recommended for good

health at all times but especially in the eariy weeks of pregnancy

when it can reduce the incidence of some potential defects.

 

 

2 tbsp (8 tsp) olive oil

1 medium brown (yellow) onion, chopped

2 garlic cloves, crushed

600 g zucchini, roughly chopped

5 1/2 cups chicken-style stock

two 4OO g (14 oz) cans cannellini beans, drained and rinsed

250 g (9 oz) broccoli, trimmed and cut into small florets

1/3 cup torn basil leaves

salt and ground black pepper

 

 

Garlic Toast:

 

4 slices GF sourdough bread -OR- other GF bread -OR- rolls

olive oil cooking spray

2 garlic cloves, halved lengthways

 

 

1. Heat oil in a large saucepan over medium heat. Add onion and garlic

and cook, stirring often; for 5 minutes or until tender.

 

2. Add zucchini and cook, stirring often, for 5 minutes or until

vegetables begin to soften.

 

3. Add stock to pan. Cover and bring to the boil.

 

4. Reserve cup cannellini beans. Add remaining beans and broccoli to

soup. Cook; stirring often, for 5 minutes or until broccoli is just

tender.

 

5. Using a blender or food processor, puree soup in batches until smooth.

 

6. Return to the saucepan. Stir in reserved cannellini beans and heat;

stirring occasionally, over medium heat until hot. Stir through basil

and season with salt and pepper to taste. If desired, garnish with a

few cannellini beans and a basil leaf.

 

7. To make garlic toast, spray both sides of bread with oil and rub

with cut-side of garlic. Toast or grill until golden.

Serve toast with soup.

 

 

Serves 4.