Monday, February 24, 2014

Zucchini Soup

1/8 cup olive oil
2-3 medium zucchini
1 medium onion
1 15 oz can white beans, drained (or 1 medium potato)
3 cups chicken broth (or, to make this vegetarian, veg broth)
1 heaping tablespoon of pesto
1 egg (optional)

Heat the oil in the bottom of a soup pot.  Give the zucchini and onion a rough chop then add to the oil to saute.

Once the vegetables are soft, add the beans and broth.  Simmer for 15-20 minutes.

Puree with hand-held or regular blender.  Add the pesto and the egg.  Simmer for another 10 minutes or so, until you can see that the egg is cooked.

It'll look like someone has already maybe tried to eat it and failed, LOL, but trust me this soup is super!!