Vegetable bean soup is always a crowd pleaser. This one makes the most of summer veggies. The addition of spoonfuls of Sriracha kicks it into high gear!
Zippy Zummer Zucchini Zuppa
1 red onion, diced
1 carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
3 bay leaves
4 cups vegetable stock
3 1/2 cups white beans
2 tbsp Sriracha sauce
2 medium zucchini, diced
1 bunch asparagus, trimmed and cut into 1″ pieces
juice and zest of one lemon
ground black pepper and fresh parsley to finish
Cook the onion, carrot and celery over medium high heat until veggies start to brown and make fond on the bottom of the pan. Add garlic and cook for 30 seconds, until fragrant. Deglaze the pan with 1 cup of broth. Add the remaining broth, bay leaves, white beans and Sriracha sauce and cook for 15 minutes. Add zucchini and asparagus and cook for 5 more minutes.
Discard the bay leaves and stir in the lemon juice and zest. Serve with a bit of pepper and parsley for garnish.
Photo by Vanessa Pike-Russell, used with permission.