2 large zucchinis, cubed
2-3 cloves garlic, finely chopped
1 white onion, chopped
1-2 tbsp. olive oil
2 cups chicken (or vegetable) stock
8-10 new potatoes, cubed
1 (15 oz.) can white or navy beans
several sprigs of cilantro, chopped
salt and pepper, to taste

Sauté the chopped zucchinis, garlic and onion in olive oil until just turning brown.

Add the stock and the cubed potatoes, simmer until the zucchini and potatoes are soft enough to eat (about 20-25 minutes).

Season with salt and pepper. Rinse the beans with water and add to soup. Add the cilantro and simmer for about 1 more minute. Serve.

Submitted by: Katherine Robertson