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Zucchini and Lemon Thyme Soup

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“Nice soup served with toasted Turkish bread.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in saucepan over medium-high heat.
  2. Add garlic and onion, cook, stirring for 3 minutes or until soft.
  3. Add potatoes and zucchini, cook, stirring for 5 minutes.
  4. Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes.
  5. Discard bay leaves.
  6. Puree soup.
  7. Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through.

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