Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large leek, white and light green parts only, sliced (150g)
  • 2 carrots, diced (130g)
  • 2 stalks celery, diced (120g)
  • 4 cloves garlic, minced (20g)
  • 1/2 tsp red chili flakes
  • 2 lbs zucchini, cut into 1/2-inch chunks (900g)
  • 1 can (15 oz) cannellini beans, drained and rinsed (425g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped (15g)

Instructions:

  1. Wash the leeks thoroughly to remove grit. Dice carrots and celery into uniform pieces and cut the zucchini into consistent 1/2-inch chunks.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the leeks, carrots, and celery, sautéing for 5 minutes until the leeks are translucent.
  3. Stir in the minced garlic and red chili flakes, cooking for 60 seconds until the aroma is pungent.
  4. Increase the heat slightly and add the zucchini chunks. Sear for 3–4 minutes until the edges are golden brown.
  5. Pour in the vegetable broth and stir in the dried oregano.
  6. Add the drained cannellini beans to the pot.
  7. Bring the liquid to a gentle boil, then reduce the heat to low.
  8. Simmer for 10–12 minutes until the zucchini is tender but still holds its shape.
  9. Stir in the fresh lemon juice and chopped parsley right before serving.