Quick and easy zucchini, white bean and pesto soup recipe
In the Spring, we crave green. All kinds of green. New shoots in the garden, green asparagus spears in the market, even the Earth Day type of green. Here in New England, there's nothing ready in the garden, but that's no reason we have to give up our green. This soup pairs green zucchini with basil pesto and canned white beans; I used chicken broth, but you can make this vegetarian by substituting a rich homemade vegetable broth or water. In less than twenty minutes, you can whip up a bright green soup that will do a grilled cheese sandwich proud -- perfect for an early Spring day.
Quick and easy zucchini, white bean and pesto soup
1 Tbsp olive oil
1 small onion, chopped
2 medium zucchini, grated on the large holes of a box grater
1/2 tsp kosher salt
1/4 tsp fresh black pepper
Pinch of mild red pepper flakes
1 can white (cannellini) beans, rinsed and drained
3 cups homemade or low-sodium chicken or vegetable broth, or water
2 Tbsp basil pesto, homemade or store-bought
In a 5-quart Dutch oven or heavy sauce pan, heat the oil over low-medium heat. Add the onions and sauté for 2 minutes, until translucent. Stir in the zucchini, salt, pepper and red pepper flakes, and cook, stirring occasionally, for 2-3 minutes; you want the vegetables to "sweat" or wilt but not get brown. Gently add the beans, broth and pesto, and stir to combine. Cook, uncovered, for 10-15 minutes, until the ingredients are heated through and well incorporated (you might have to break up the pesto a bit with a wooden spoon). Taste, and adjust seasoning with salt and pepper, or hot pepper, as needed.