Chunky Zucchini Soup with White Beans

INGREDIENS:

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 medium zucchini, diced
2 medium carrots, diced
1 can (14 ounces) white beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)

DIRECTIONS:

Step 1: Sautéing the Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onions and minced garlic to the pot.
Sauté until the onions become translucent and fragrant, stirring occasionally to prevent burning.
Step 2: Adding the Vegetables
Add diced zucchini and carrots to the pot.
Sauté for about 5 minutes until the vegetables begin to soften.
Step 3: Incorporating the Beans and Broth

Add the drained and rinsed white beans to the pot, stirring to combine.
Pour in the vegetable broth, ensuring that all the vegetables and beans are covered.
Stir in dried thyme and oregano, along with salt and pepper to taste.
Step 4: Simmering the Soup

Bring the soup to a boil, then reduce the heat to low and cover the pot.
Allow the soup to simmer for about 15-20 minutes, or until the vegetables are tender and flavors meld together.
Step 5: Adjusting the Seasoning and Texture

Taste the soup and adjust the seasonings, adding more salt, pepper, or herbs if desired.
If you prefer a thicker consistency, use a potato masher or immersion blender to partially blend the soup, leaving some chunks intact. Alternatively, leave it as is for a chunkier texture …