Zucchini, Arugula, & White Bean Soup
Since I made more of the white bean arugula crostini, I had a handful of arugula needing to be used. After some online searching, I came across a zucchini, arugula, and white bean soup; because I like all those ingredients, I thought it was worth attempting the soup.
Searching for recipes online can be both a rewarding and frustrating process. A trustworthy cookbook is a comfort when trying new recipes because it has proven itself – whether to the owner or because it is from a reputable source who only publishes the best. However, the web is a wonderful tool, millions of recipes are available at the mere tap of the fingertips. The recipe below had to be adapted to fit the ingredients I had on hand. It also did not turn out with the same texture or color as the original recipe (the texture is probably because my blender is weak and the color due to the use of chicken stock over chicken broth).
The result, despite looking nothing like the original recipe, was a tasty soup – delicious with hearty bread.
Zucchini, Arugula, and White Bean SoupAdapted from gimme some oven.
- 1-2 Tbsp Olive oil
- 6 cloves of garlic, minced
- 1/2 onion, diced
- 1 Zucchini, diced
- 3 cups of chicken/vegetable stock (or broth)
- 1 can/15 oz white beans, drained (I used Northern)
- 1/2 tsp oregano
- 1/2 tsp tarragon
- 2-3 cups of arugula
- Salt and Pepper
- Parmesan (optional)
In a sauce pan, heat 1-2 Tbsp Olive Oil over medium-high heat.
Add the minced garlic, onion, and zucchini. Saute 5-6 minutes until onion are translucent and zucchini is slightly browned.
Add the chicken/vegetable stock, drained beans, oregano, and tarragon. Bring to a boil.
Reduce heat to med-low, simmer 10 minutes.
Puree soup in blender, or with immersion blender.
Return to sauce pan, season with salt and pepper.
Serve drizzled with olive oil or sprinkled with parmesan.