Zucchini and White Bean Soup

UPDATE: I put the rest of this soup in the blender and puree’d it and it was so much better!

After my casino food lunch with my friend I was feeling really yuck so I wanted some wholesome food. I made this soup and a salad and then sat down to watch Jamie Oliver’s Food Revolution and felt much better about my “real” food dinner!

This is a nice light flavored soup and I served it with a Wedge salad. I left this soup chunky but it would be really good as a puree too, topped with a toasted baguette slice for dipping.

White Bean and Zucchini Soup

1 T. each olive oil and butter
2 zucchinis, diced
1/2 white onion
2 cloves garlic
1 – 14oz can white beans, well drained
1 sprig thyme
2 sage leaves whole
2 1/2 cups chicken broth or vegetable broth
1/2 cup heavy cream
5 slices crispy chopped bacon
1 T. butter

Dice the onion and zucchini, and mince the garlic. Drain the beans in a colander and rinse.

Heat oil and butter in soup pot on medium-low. Add the onion and garlic and cook until the fragrant. Add the zucchini and continue to cook until zucchini is soft (keeping the heat on low won’t burn your onion or garlic but will cook the onion and zucchini through).

Next add the chicken or vegetable broth, sage leaves, and thyme sprig. Increase heat to medium high and bring to a boil. reduce heat and simmer for 10 minutes. Add the beans and heavy cream and bring back to a simmer and heat the soup through. Remove sage leaves and thyme sprig. Add pat of butter and stir until melted.

Serve in bowl and top with chopped bacon pieces.

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