Zucchini And Lemon Thyme Soup

• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 350 g potatoes, peeled and chopped
• 750 g zucchini, chopped
• 1 liter chicken stock
• 1/4 cup lemon thyme
• 2 bay leaves
• 1 (400 g) can cannellini beans, drained
• 1/3 cup flat leaf parsley, chopped
• salt and pepper

1. Heat oil in saucepan over medium-high heat.
2. Add garlic and onion, cook, stirring for 3 minutes or until soft.
3. Add potatoes and zucchini, cook, stirring for 5 minutes.
4. Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes.
5. Discard bay leaves.
6. Puree soup.
7. Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through.

olive oil, garlic, onion, potatoes, zucchini, chicken stock, lemon thyme, bay leaves, cannellini beans, flat leaf parsley, salt

Taken from www.food.com/recipe/zucchini-and-lemon-thyme-soup-99287 (may not work)