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Creamy Zucchini and White Bean Soup: Easy 30-Minute Recipe

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A quick and easy creamy zucchini and white bean soup that comes together in just 30 minutes. Made with simple pantry ingredients, this comforting soup is naturally creamy without any heavy cream, perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium zucchini (about 1.5 pounds), diced into half-inch cubes
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice (from about 1 lemon)
  • ¼ cup grated Parmesan cheese (optional, for serving)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly.
  3. Add the diced zucchini and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the zucchini is softened with some golden-brown edges.
  4. Stir in the dried thyme and crushed rosemary, cooking for 30 seconds until fragrant.
  5. Pour in the vegetable broth and add the drained cannellini beans. Stir to combine, scraping up any browned bits from the bottom of the pot.
  6. Bring the soup to a boil over high heat, then reduce to a simmer. Cook uncovered for 10 minutes until the zucchini is very tender.
  7. Remove the pot from heat. Using an immersion blender, blend about half of the soup until creamy but still chunky. Alternatively, transfer about 3 cups of soup to a regular blender, blend until smooth, and return to the pot.
  8. Stir in the lemon juice and grated Parmesan (if using). Taste and adjust seasoning with additional salt and pepper as needed.
  9. Ladle into bowls, garnish with fresh parsley and extra Parmesan, and serve immediately.

Notes

For a vegan version, skip the Parmesan and use 1-2 tablespoons of nutritional yeast. The soup can be made in a slow cooker by sautéing the aromatics first, then cooking on low for 4-6 hours. Adjust consistency with extra broth or water if needed. The soup thickens as it sits.

Nutrition

Keywords: creamy zucchini soup, white bean soup, easy soup recipe, 30-minute meal, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://oracooks.com/creamy-zucchini-and-white-bean-soup-easy-30-minute-recipe/