Creamy Basil Zucchini Soup, without the cream!

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the diced white onion and minced garlic cloves, and sauté until softened, about 5-7 minutes.
3. Add the diced zucchinis, fresh basil, 4 cups of water, and 1 teaspoon of salt. Bring the mixture to a simmer.
4. Cook until the zucchinis are tender, approximately 10-15 minutes.
5. Stir in the rinsed and drained cannellini beans.
6. Carefully use a hand blender (or transfer the soup in batches to a regular blender) to blend the soup until it is smooth and creamy.
7. Serve hot, topped with freshly grated parmesan cheese and a drizzle of extra virgin olive oil, if desired.