Ingredients
1tbspolive oil
6clovesgarlic,minced
onion,half, diced
1zucchini,ends removed and diced
3cupschicken broth
1canwhite beans,drained
1bay leaf
2sprigsfresh thyme,(or about ½ tsp dried thyme)
1tspkosher salt
½tspfreshly ground black pepper
3cupsbaby arugula
¼cupparmesan,freshly grated
Preparation
Heat oil in a saucepan over medium-high heat. Add garlic, onion and zucchini, and saute for 5 to 6 minutes or until onions are translucent and zucchini is slightly browned.
Add chicken broth, white beans, bay leaf, thyme, salt and pepper. Bring to a boil. Then reduce heat to medium-low and let simmer for at least 10 minutes.
Add arugula and continue cooking for another 3 minutes. Then puree the soup using an immersion blender.
Return to saucepan and season with salt and pepper as needed.
Serve drizzled with extra olive oil, cream, and/or sprinkled with Parmesan.
