Zucchini, White Bean & Leek Soup

Adapted from a Bitchin' Camero recipe.  Blended soups are like baby food - mushy and comforting, but not always satisfying taste wise. This one's pretty good - all the flavours melded together very well, it was properly seasoned, healthy, and hearty - great for cool autumn evenings. 

2 tbsp. olive oil
3 large leeks, thoroughly rinsed and thinly sliced (white and light green parts only)
2 smallish organic zucchini, diced
7 cloves garlic, smashed and coarsely chopped
4 cups chicken stock
2 15 oz. cans cannelini beans, rinsed and drained
1 tsp. sherry vinegar
1 tsp. smoked paprika
s & pepper to taste
homemade croutons, homemade pesto, Parmesan cheese

Set a large pot over medium heat, once it’s hot, heat the olive oil. Add the leeks & saute for about 5 mins, or until soft. Add the zucchini, garlic & stock and bring to a simmer. Cook for about 6 mins, or until the zucchini is tender, but not mushy. Add the beans, then transfer the soup to a blender or use an immersion blender to puree. Return the soup to the pot and add the vinegar and smoked paprika. Mix well and add s & p to taste.  Ladle into bowls and top with croutons, a dollop of pesto and a dusting of Parmesan cheese. Serve immediately.