1 tbsp extra virgin olive oil
1 large onion, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 medium Yukon Gold Potate, chopped
1 medium zuccini, diced
3-4 sprigs Italian flat leaf parsley, minced
1/8 tsp rosemary
1/8 tsp thyme
6 cups warm reduced sodium chicken stock
2 cans organic white beans
1 tbsp Nucoa
salt and pepper to taste
Heat medium-large stock pot, add olive oil. Add onion and cook 3 minutes with a little salt. Add carrot, celery and potato. Saute vegetables.
Stir in parsley, rosemary and thyme. Then add zuccini, stock and beans. Cook 25-30 minutes, stirring occasionally.
Add Nicua and puree with an emersion blender to desired consistency. Season with salt and pepper. Cook an additional 3-5 minutes. Leftovers store in the refrigerator for 3 days or you can freeze. Makes 4 servings.