CREAMY ZUCCHINI SOUP WITH PARMESAN AND HERBY CROUTONS

Make the croutons.  Preheat oven to 375 and line a rimmed baking sheet with foil.

Make seasoned olive oil by combine the oil and the Italian seasoning in a large jar.  Shake vigorously to combine.  Cut the baguette into ½” thick slices and place them on the baking sheet.  Using a pastry brush, coat each slice with a thin layer of the seasoned oil on both sides.  Toast in the oven for 8-10 minutes until golden brown and crusty on the outside, but still soft on the inside.  Chop into bite size croutons and set aside.

To make the soup, heat the oil and butter in a large pot or Dutch oven (4-6 quart) over medium high heat. Cook the onions and garlic until soft and fragrant, about 2 minutes, stirring frequently.  Add the zucchini, salt, pepper, and Italian seasoning to the pot.  Cook for 4-5 minutes, stirring occasionally, until the zucchini begins to soften.

Add the stock to the pot and bring it to a boil.  Reduce to a low boil and cook until the zucchini is soft, about 20-30 minutes.  Carefully, transfer this mixture to a blender or food processor.  Add the beans and process until smooth (you could also use an immersion blender directly in the pot).  Pour the pureed soup back into the pot and add the parmesan cheese and sour cream.  Stir over medium heat until they are well incorporated and the soup is hot.

Serve in bowls, topped with croutons and sprinkled with a little more parmesan cheese.  Garnish with fresh basil or parsley leaves.