Zucchini, White Bean & Leek Soup

Zucchini, <a href=pills White Bean & Leek Soup” />

I spent Labor Day weekend on Lake Michigan – eating s’mores by the beach bonfire, prosthesis drinking the first of the season’s Octoberfest and generally lounging around. At night the temperatures dipped into the 50’s and I snuggled into my hoodie. A very welcome taste of Fall for this Floridian. And it got me thinking about soup, even after I returned to the stifling Miami humidity.

So, with Fall on the brain , but summer in the pantry, I made this Zucchini, White Bean and Leek Soup. Instead of using potatoes and cream as a base, I simply sauteed some leeks and simmered those with zucchini and lots of garlic in some chicken stock. I added cannelini beans for creaminess and blended it into a nice, soothing puree. Topped with croutons, a dusting of Parmesan cheese and some basil oil – it was a pretty perfect lunch. A little summer, a little fall and just right.

Zucchini, White Bean & Leek Soup

2 tbsp. olive oil
3 large leeks, thoroughly rinsed and thinly sliced (white and light green parts only)
3 zucchini, diced
7 cloves garlic, smashed and coarsely chopped
2 cups chicken stock
2 15 oz. cans cannelini beans, rinsed and drained
1 tsp. sherry vinegar
1 tsp. smoked paprika
salt and pepper to taste

2 tbsp. basil leaves, finely chopped
3 tbsp. good-quality olive oil
12 – 15 large croutons
Parmesan cheese for grating

Stir the basil and 3 tbsp. olive oil together and set aside.

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 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 add salt and pepper to taste.

Ladle into bowls and top with croutons, a drizzle of basil oil and a dusting of Parmesan cheese. Serve immediately.

Makes 4 servings. Enjoy with a big salad or half sandwich.

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  1. What a perfect way to enjoy lunch (or dinner) any time of the week. It looks hearty yet, I imagine it being quite light without the cream and potatoes. Loving the grated cheese and the toasted bread on top.

  2. I’m loving this! With all the ingredients on hand, I just might make this for lunch tomorrow. Great post!

  3. This does sounds like the perfect lunch! I love how it is thickened with beans.

  4. All I need are leeks! I agree about fall on the mind and summer in the pantry. So true. I will have to try this. The photo looks amazing!

  5. This sounds delicious! I must give this a try….

  6. That was tasty! I think if I make it again I will add a bit more spice, but otherwise, perfect.

  7. Mel – This looks so simple, delicious and beautiful. I’ll definitely be making it this weekend after my visit to the farmer’s market tomorrow. Thx.

  8. I made this soup tonight…it was simple, had a lovely colour and was delicious. Thanks for the recipe.

  9. Morgan Grayson says:

    There’s a loud party in the neighbor’s back yard and it’s too distracting for me to read. Saw this recipe and just happen to have everything on hand…into the kitchen to make a little late-night treat! Thanks!

  10. Pingback: Green Curry Spinach & Zucchini Soup | BITCHIN' CAMERO

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