A late spring vegetable & white bean soup

This recipe is from ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney

SERVES 4 GLUTEN FREE | NUT FREE |

Using a flavourful homemade broth will really make this soup shine, but at a pinch a low-salt store-bought stock will work too. This is a simple weeknight soup that I just love. The herbs and lemon zest lift its simple ingredients to become something quite wonderful.
It’s essential not to overcook the courgettes and asparagus at the end so that they retain their bright colour and fresh flavour.

Olive oil for sautéing
2 leeks, white and very light green part, thinly sliced
3 garlic cloves, finely diced ½ teaspoon dried tarragon
1 teaspoon dried thyme
1 x 400g canned butter beans, drained and rinsed
1 x 400g canned cannellini
beans, drained and rinsed
6 cups chicken stock, or homemade Chicken
Broth (pg 162) or vegetable stock
Zest of 1 lemon
1 bunch thin asparagus, woody end removed,
cut into 2cm pieces
2 medium courgettes, halved lengthwise and sliced
Sea salt and cracked black pepper
To serve: thinly shaved Parmesan cheese

Heat a very generous glug of oil in a large saucepan over a medium heat. Add the leeks and a good pinch of salt. Sauté gently, without browning, for 10 minutes. Add the garlic and herbs and cook for a further minute or so. Add the canned beans, stock and lemon zest. Bring to a boil and then simmer for 15 minutes. Add the asparagus and courgettes. Cook for 1 minute.
Remove from the heat. Season generously.
Serve with shaved Parmesan cheese.

ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney, RRP $59.99, beatnikpublishing.com

About the Author

Vicki Ravlich-Horan

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