Description
A heartwarming and nutritious chunky zucchini soup made with white beans, perfect for chilly days.
Ingredients
Scale
- 2 medium zucchinis, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat the olive oil over medium heat in a large pot. Add the diced onion and minced garlic, sautéing until the onions turn translucent.
- Add the chopped zucchini to the pot and cook for about 5 minutes, stirring occasionally to prevent sticking.
- Stir in the drained white beans and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Season the soup with salt and pepper to your taste.
- Using an immersion blender, blend the soup to your preferred consistency—smooth or chunky.
- Serve hot, garnished with a sprinkle of chopped parsley for a fresh touch.
Notes
Best served with crusty bread or a side salad. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg