Recipe Vortex

1 Tablespoon oil

3 medium zucchini, chopped

1 small yellow onion, diced

2 garlic cloves, chopped

1 cup cannellini beans

3-5 thyme sprigs

32 oz. chicken broth or vegetable broth

1/2 cup parmesan cheese, freshly grated (see notes)

salt & black pepper

In a pot or dutch oven, saute onions and chopped garlic in oil for 3 minutes until soft. Then add chopped zucchini, white beans, thyme sprigs, broth, and generous pinch of salt & black pepper. Cover and simmer for 20-30 minutes – stir occasionally.

Use a fork or tongs to remove thyme sprigs. Use a hand-immersion blender or high-powered blender and blend soup until consistency is creamy and smooth.

Stir in fresh parmesan cheese and everything seasoning (optional) – season with salt & black pepper until desired taste. Serve with freshly grated parmesan and enjoy!