Zucchini and lemon thyme soup

Detailed step-by-step description of how to cook the dish "Zucchini and lemon thyme soup". Try it by all means

Recipe «Zucchini and lemon thyme soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 garlic cloves, crushed, 1 onion, chopped, 2 potatoes, peeled, chopped, 750g zucchini, chopped , 4 cups salt-reduced chicken stock, 1/4 cup lemon thyme, chopped, 2 bay leaves , 400g can cannellini beans, drained, 1/3 cup flat-leaf parsley, chopped.

Ingredients:

• 1 tbsp olive oil 
• 2 garlic cloves, crushed 
• 1 onion, chopped 
• 2 potatoes, peeled, chopped 
• 750g zucchini, chopped 
• 4 cups salt-reduced chicken stock 
• 1/4 cup lemon thyme, chopped 
• 2 bay leaves 
• 400g can cannellini beans, drained 
• 1/3 cup flat-leaf parsley, chopped 

Instructions

1. Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.
2. Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.
3. Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired.