Zucchini and lemon thyme soup

For serves 4

Ingredients:

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

Preparation:

1. Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.
2. Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.
3. Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired.