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Zucchini Cannellini Soup With Sage

I was craving a cool rainy day to make soup and...well it was a half day of rain so I crafted this vegan soup, here’s how I did it:

Ingredients:

2 medium zucchini chopped

2 medium shallots or 1 small onion chopped

4 cloves garlic minced

2 celery stalks chopped

2-3 potatoes peeled and cubed

1 small bunch fresh parsley chopped

1 can cannellini beans drained and rinsed

2-3 fresh sage leaves per bowl (optional)


In a large soup pot add a little olive oil, when hot add the shallots, celery and garlic and simmer a few mins then add the zucchini and potatoes continue to simmer, add the fresh parsley. Add 4-6 cups of water and simmer the veggies on a low boil for 10-15 mins till everything has softened. Remove from heat, add half the can of beans, stir. With a stick blender purée the entire pot until smooth. Add the remainder of beans adjust salt and pepper to taste. Return to a low simmer till piping hot. In a small skillet add a little olive oil and fry the sage leaves for 1-2 mins. Serve in bowls with 2-3 sage leaves per bowl, a few drops of olive oil (optional) and with a generous sprinkle of Parmesan cheese (vegan or non).



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