4 medium zucchini, sliced
1 pound string beans, ends removed
2 ribs celery, chopped
1 quart water
1-2 bunches parsley, stems removed
To a large pot add zucchini, string beans, celery and water; bring to a boil and cook until veggies are bright green and tender, about 5 minutes.
Remove from heat and add parsley. Use a blender or an immersion blender to blend the soup, stopping at your preferred consistency. Season with salt. If desired, add a squeeze of lemon juice.