Zucchini White Bean Soup

Name: Zucchini White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: World Cuisine
Ingredients: 1 tbsp olive oil; 1 onion, diced; 3 medium carrots, sliced; 2 medium zucchini, cut in 1/2" half moons or quarters; 3 tsps minced garlic; 1 tsp celery seed; 1 tsp dry thyme; 1 tbsp olive oil; 1 onion, diced; 3 medium carrots, sliced; 2 medium zucchini, cut in 1/2" half moons or quarters; 3 tsps minced garlic; 1 tsp celery seed; 1 tsp dry thyme

1 step

Prep:15minCook:30min

Because it has enough protein and vegetables, this vegetarian soup is totally meal-worthy. Save this recipe for summertime when the zucchinis abound!

Updated at: Tue, 28 Jan 2025 17:01:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories106.4 kcal (5%)

Total Fat5.5 g (8%)

Carbs13.6 g (5%)

Sugars7.1 g (8%)

Protein2.5 g (5%)

Sodium50.2 mg (3%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

medium, cut in 1/2" half moons or quarters

3 tspsminced garlic

1 tspcelery seed

1 tspdry thyme

1 Tbspolive oil

medium, cut in 1/2" half moons or quarters

3 tspsminced garlic

1 tspcelery seed

1 tspdry thyme

Instructions

Step 1

Add olive oil to a Dutch oven and cook onion on medium heat 3-4 minutes. Then add the carrots and zucchini and cook another 2-3 minutes before stirring in all the seasonings. Reserve 1/2 - 3/4 cup white beans then dump the rest into the pot. Add the broth and bring to a boil then reduce heat to medium low and simmer for 20 minutes. Finally, mash the reserved white beans with a fork and add to the soup along with the kale and lemon juice. Heat through for 2-3 minutes before serving.

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