Creamy Zucchini Basil Soup

Servings: 6

Author: Leslie (The Accidental Chef) Thomas

Ingredients:

• 3 tablespoons, raw cashews – soaked in water at outset
• 2 pounds, green zucchini – chopped
• 1 large, Vidalia onion – chopped small
• 4 cloves, garlic – minced
• 3 cups, low sodium vegetable broth
• 1/4 teaspoon, freshly ground pepper
• 1/2 teaspoon, salt (if broth low salt)
• 1/3 cup, fresh basil leaves, packed down, plus extra
• 2 tablespoons, nutritional yeast (for cheesy flavor)
• 2 tablespoons, il Fustino Basil Olive Oil
• 1 14-ounce can, Cannellini beans – rinsed & drained
• drizzles of, il Fustino Aged Balsamic

Directions:

Soak cashews in water when starting recipe.

Cook onion in a large saucepan for 5-10 minutes, until softened. Add garlic & cook for another minute.

Stir in the chopped zucchini, & cook over medium heat, stirring occasionally, for 5 minutes.

Add the broth, pepper, & salt; simmer until zucchini is tender, about 15 minutes

Pour into a blender (in 2 batches, don’t fill more than halfway). Then add the rinsed/drained cashews, basil leaves, basil oil, nutritional yeast & blend until smooth. Taste for salt.

Return blended soup to the pot on low heat, add beans; pour into bowls when beans are warmed

Drizzle Aged Balsamic over the top of each bowl & decorate with a few extra basil leaves.