Yam Zucchini Soup with White Beans and Sage
It was a cool gray today so I made this vegetarian soup came our great.
1 large yam or sweet potato, cubed
3 medium zucchini cubed
1/2 onion chopped
1 carrot chopped
2 stalks celery chopped
1 can white beans I used Cannellini
fresh herbs: I used parsley, oregano and Sage
1/2 tsp cinnamon
1 tsp paprika
In a large soup pot add a few tbs of olive oil then add the onion, celery and carrot and simmer for 5 mins then add the yam and zucchini continue to simmer another 5 mins add S&P then add 4-5 cups water bring it to a boil then lower to simmer cover with lid and cook 15-20 mins, while simmering add some fresh chopped herbs of choice. Substitute with dried herbs if you don’t have fresh and add the paprika and cinnamon. When all the veggies are very soft add half the can of beans reserve the rest. Using an immersion blender purée the entire pot till very smooth. Add the remainder of the beans, adjust S&P to taste then serve piping hot in bowls with fresh sage on top (optional).