This Mediterranean Bean and Zucchini Soup is currently one of our favorite meals in the house. It is quick and easy to prepare, flavorful and packed with healthy ingredients.
Prep Time10 minutesmins
Zubereitung15 minutesmins
Gesamt25 minutesmins
Servings: 4servings
Ingredients
2tbspolive oil
2smallZucchinitotal 500 g / 17.6 ounces; diced into 0.25 inch cubes
1mediumoniondiced
1canwhite small beansor kidney beans; 250 g / 9 ounces after being drained
1mediumgarlic glovediced
1mediumPotato.peeled and diced into 0.25 inch cubes
2cupsfresh spinachor 1 cup frozen spinach, chopped
1litreVegetable brothor beef or chicken broth
1tspsalt
½tspblack peppergrated
1tbsplemon juice
For Serving
4tbspparmesangrated
Instructions
Heat the olive oil in a pot. Fry the diced onion in it. Add the potatoes, zucchini and garlic and roast for 3 minutes.
Pour in the soup. Add beans, spinach and salt. Simmer for 15 minutes until the potatoes are soft.
Stir in pepper and lemon juice. Taste and adjust seasoning as desired.
Divide between plates and serve with freshly grated parmesan and a few drops of olive oil (optional).