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
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).
