Hearty Chunky Zucchini Soup with White Beans
A hearty, plant-based soup featuring tender chunks of zucchini and creamy white beans in a savory garlic-infused broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-style
Ingredients
Scale
- 2 medium zucchinis, diced into half-moons
- 1 can (15oz) cannellini beans, drained and rinsed
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat; sauté diced onion until translucent (approx 5 mins).
- Add minced garlic and fresh thyme, stirring for 60 seconds until fragrant.
- Add zucchini chunks and sauté for 4-6 minutes until the edges are slightly golden.
- Stir in the drained white beans and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes until zucchini is tender but still chunky.
- Remove from heat and stir in fresh lemon juice. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.