- 2 quartsServings
- 1 lb green beans, ends trimmed
- 4 zucchini, trimmed and sliced into rounds
- 2 stalks celery, chopped
- 1–2 bunches parsley (flat-leaf or curly), tough stems removed
1. Place all ingredients in a pot with 4 cups water and bring to a boil. Skim any foam on the surface, reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
2. Purée soup in the pot with a handheld blender or in a blender in batches. Serve warm.