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Chunky Zucchini Soup with White Beans
Chunky Zucchini Soup with White Beans

Chunky Zucchini Soup with White Beans
Chunky Zucchini Soup with White Beans
Source
Ingredients:
1
Servings
  • 1
    item
     zucchinis, diced
  • 1
    item
     onion, diced
  • 1
    item
     garlic, minced
  • 1
    item
     celery, diced
  • 1
    item
     olive oil
  • 1
    item
     vegetable or chicken broth
  • 1
    item
     canned white beans (such as cannellini or great northern), drained and rinsed
  • 1
    item
     fresh herbs (such as basil, thyme, or parsley), chopped
  • 1
    item
     salt and pepper, to taste
Chunky Zucchini Soup with White Beans
Instructions:
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, minced garlic, and diced celery, sautéing until softened and fragrant.
  2. Add diced zucchinis to the pot, stirring to combine with the aromatics. Cook for a few minutes until the zucchinis start to soften.
  3. Pour vegetable or chicken broth into the pot, along with drained and rinsed white beans. Bring the soup to a simmer, allowing the flavors to meld together.
  4. Simmer the soup for 15-20 minutes, until the zucchinis are tender and the flavors have developed.
  5. Using an immersion blender, partially puree the soup to achieve a chunky consistency, leaving some zucchini chunks and whole white beans intact.
  6. Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
  7. Stir in chopped fresh herbs just before serving, reserving some for garnish.
  8. Ladle the Chunky Zucchini Soup into bowls and garnish with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan cheese, and a scattering of chopped fresh herbs.
  9. Serve hot and enjoy the comforting flavors of summer in every spoonful.
  • 1
    item
     zucchinis, diced
  • 1
    item
     onion, diced
  • 1
    item
     garlic, minced
  • 1
    item
     celery, diced
  • 1
    item
     olive oil
  • 1
    item
     vegetable or chicken broth
  • 1
    item
     canned white beans (such as cannellini or great northern), drained and rinsed
  • 1
    item
     fresh herbs (such as basil, thyme, or parsley), chopped
  • 1
    item
     salt and pepper, to taste
1
Servings
0

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, minced garlic, and diced celery, sautéing until softened and fragrant.

Add diced zucchinis to the pot, stirring to combine with the aromatics. Cook for a few minutes until the zucchinis start to soften.

Pour vegetable or chicken broth into the pot, along with drained and rinsed white beans. Bring the soup to a simmer, allowing the flavors to meld together.

Simmer the soup for 15-20 minutes, until the zucchinis are tender and the flavors have developed.

Using an immersion blender, partially puree the soup to achieve a chunky consistency, leaving some zucchini chunks and whole white beans intact.

Season the soup with salt and pepper to taste, adjusting the seasoning as needed.

Stir in chopped fresh herbs just before serving, reserving some for garnish.

Ladle the Chunky Zucchini Soup into bowls and garnish with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan cheese, and a scattering of chopped fresh herbs.

Serve hot and enjoy the comforting flavors of summer in every spoonful.

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