White Bean and Zucchini Soup is perfect for this in-between time of the seasons. This soup is hearty, healthy, and so easy to make! Add a side salad and some croutons and you’re set!
White Bean and Zucchini Soup is what I wish for when I have the last of summer’s veggies (zucchini and tomatoes) and I’m longing for a hearty soup for dinner.
I always feel like this time of year is confusing: The weather is turning but the garden still has some veggies flourishing. The stores have shelves of holiday decorations that seem to skip ahead a few holidays. I’m (im)patiently waiting to unfold my cute, cozy sweaters and bid farewell to flip-flops for now.
Whatever the weather, though, this soup is filling (thank you beans) and easy to make thanks to the relatively quick cooking time and minimal, ordinary ingredients. Plus, it’s a great in-between-seasons soup to serve.
White Bean and Zucchini Soup
Not only is White Bean and Zucchini Soup easy to make, it’s a great vegetarian dish – perfect to serve on a Meatless Monday, with enough left over to enjoy for the next day or so.
We can get our hands on zucchini all year, so this soup can really take you through the seasons. I used canned diced tomatoes for this soup, but you could just as easily use fresh tomatoes. Changes things up a little and make it the way you’d like!
I love zucchini, and it’s nice to know that it’s good for your heart, your bones, and your skin among other benefits. Read more about the benefits of zucchini.
Zucchini is a low-carb, low-calorie food that can make a great stand-in for pasta, like you’ll find in my recipe for Low Carb Zoodles with Romesco Sauce (I especially love that sauce!).
Check Out More Ways to Enjoy Zucchini, and Beans
Try this recipe for White Bean and Zucchini Soup soon! Maybe use up the last of your garden veggies?
Keep this recipe on hand for the winter months, too, as you can easily add different ingredients to the mix and change up the seasonings a bit. Serve it with a bit of Parmesan grated over the top, or with your favorite croutons or crunchy bread.
Patricia @ Grab a Plate
Yields Serves 6
5 based on 6 review(s)
- 2 tablespoons olive oil
- 2, 14.5-ounce cans Great Northern Beans, drained and rinsed
- 1 large zucchini, cut into 1/2-inch thick rounds, then quartered
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1-1/2 tablespoons tomato paste
- 1/2 cup diced tomatoes from a can (or you can use fresh)
- 2 cups vegetable broth
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes for seasoning
- Add a large pot or Dutch oven to stove on medium-high heat. When hot add the olive oil.
- Add the carrot, celery, and onion to the pan and lower the heat to medium. Cook, stirring occasionally for several minutes until the onions soften.
- Add the garlic and cook for about 30 seconds.
- Add the tomato paste and use the back of a wooden spoon to break it up and stir it around with the other ingredients.
- Add the diced tomatoes, the vegetable broth, and the water. Stir and season with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a low boil.
- Lower the heat to medium-low. Add the beans to the pan and cook for 10-15 minutes until they begin to soften.
- Add the zucchini and cook for 7-10 minutes, but not so long that they become too soft.
- Remove from the heat and season with the red pepper flakes before serving.