Pureed white beans add creaminess to the last of summer’s zucchini in this soup enlivened by leeks. Topped with salty Parmesan and croutons for crunch, it makes for a hearty lunch as the days grow chilly.
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.