Step 1

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute.

Step 2

Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.

Step 3

Stir in the beans and lemon juice. Use an immersion blender to blend the soup until smooth. Taste and add additional salt, pepper, or lemon juice, if necessary. For a creamier soup, stir in the heavy cream (or Greek yogurt, sour cream, or coconut milk). See note.

Step 4

Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.