Cannellini and Zucchini Broth
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 large onion (finely chopped)
- ½ clove garlic cloves (minced)
- 1 large Zucchini (diced)
- 1 flat-leaf parsley (chopped)
- 2 sprigs Dill (chopped)
- 1 large potato (peeled and diced)
- 1 cup canned Lima bean (drained)
- 2 cups cannellini beans (drained)
- 3 cups vegetable stock
- salt
- peppers
Preparation steps
1.
In a large saucepan heat the oil and then cook off the onions and garlic for 5 minutes, then add the courgette pieces and the parsley and dill. Season with some salt and pepper.
2.
Add the potato and the beans. Stir in the vegetable stock and bring to the boil.
3.
Reduce the heat to a gentle simmer and cook for 30 minutes stirring occasionally until the potatoes and beans are tender and cooked. Season to taste.
4.
Serve with crusty white bread.
