Leek, Zucchini and Bean Soup

A fun soup that was born yesterday in my kitchen, from vegetables that needed to be cooked already and some pantry items. I was going for something soothing with mild flavors and colors. I think I nailed it…

1 tbs butter
2 tbs oil
2 leeks, white parts, sliced
1 medium onion, chopped
3 zucchinis
1 large wax potato
3 cloves garlic, minced
2 14oz cans cannellini beans, liquid included
3 cups water
1 tbs chicken soup powder
1 tsp salt
½ tsp white pepper
1 cup flat parsley leaves, chopped

In a large pot, melt the butter and oil. Add the chopped onion and the sliced leek and saute for 5 minutes on medium high heat.

Cut the zucchini and the potato into ¼ inch cubes.

Add the zucchini, potato, and the garlic to the pot and keep sautéing for 5 more minutes.

Add the beans with their liquid, the 3 cups water, and the spices. Bring to a boil, then lower the heat and simmer for 10 minutes.

Add the chopped parsley and remove from the heat.

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