🍲 Creamy Zucchini-Bean Soup with Basil

Name: Creamy Zucchini-Bean Soup with Basil
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g Zucchini (medium); 2 Stück Onions; 3 Stück Garlic cloves; 400 g Canned chickpeas (drained); 750 ml Vegetable broth; 400 g Tomatoes (can, peeled); 30 ml Olive oil (Extra Virgin); 15 g Fresh basil; 5 g Salt; 2 g Black pepper; 20 g Parmesan (grated)

380 kcal · 35 min · 4 servings

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Ingredients

300 g Zucchini (medium)
2 Stück Onions
3 Stück Garlic cloves
400 g Canned chickpeas (drained)
750 ml Vegetable broth
400 g Tomatoes (can, peeled)
30 ml Olive oil (Extra Virgin)
15 g Fresh basil
5 g Salt
2 g Black pepper
20 g Parmesan (grated)

Instructions

1. Cut the zucchini into small cubes and finely chop the onions and garlic.
2. Heat the olive oil in a large pot and sauté the onions and garlic for 3 minutes until translucent.
3. Add the zucchini cubes and fry them for 5 minutes until they become slightly soft.
4. Add the drained chickpeas and the tomatoes from the can. Mash the tomatoes slightly with a spoon.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Let the soup simmer on medium heat for 20 minutes.
7. Remove the pot from the heat and partially puree the soup with an immersion blender to make it creamy but still chunky.
8. Season with salt, pepper, and chopped basil. Serve with grated Parmesan.

Nutrition per serving

kcal: 380
Protein: 18 g · Fett/Fat: 14 g · Carbs: 48 g