Zucchini and Lemon Thyme Soup

• olive oil↗1 tablespoon
• garlic↗2 clove

  crushed

• onion↗1

  chopped

• potatoes↗350 g

  peeled and chopped

• zucchini750 g

  chopped

• chicken stock↗1 liter
• lemon thyme↗1⁄4 cup
• bay leaves↗2
• cannellini beans↗1 g

  drained

• flat leaf parsley↗1⁄3 cup

  chopped

• salt and pepper

Step-by-step instructions

1. 1

   Heat oil in saucepan over medium-high heat.

2. 2

   Add garlic and onion, cook, stirring for 3 minutes or until soft.

3. 3

   Add potatoes and zucchini, cook, stirring for 5 minutes.

4. 4

   Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes.

5. 5

   Discard bay leaves.

6. 6

   Puree soup.

7. 7

   Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through.