AI-generated
Creamy Zucchini and White Bean Soup
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/soups/creamy-zucchini-and-white-bean-soup
About this recipe
Creamy zucchini and white bean soup is a mild, plant-based blend of vegetable broth, onion, and olive oil. Zucchini keeps the soup light and delicate, while white beans thicken it and make it more filling. Onion sautéed in olive oil builds a flavorful base despite the short ingredient list. This dairy-free zucchini soup has a smooth texture and enough body for a substantial lunch.
Ingredients
2 zucchini
1/2 can white beans
850 ml vegetable broth
1 onion
1 tablespoon olive oil
Steps
Drain and rinse the canned white beans. If you want whole beans in the soup, set aside some of the measured beans in a bowl now. Wash and trim the zucchini and cut into similar pieces; peel and chop the onion.
Heat the olive oil in a pot over medium heat. Cook the onion, stirring, until soft and translucent. Add the zucchini and heat briefly, until its surface starts to soften.
Add the beans intended for blending, pour in 850 ml of broth and bring to a gentle boil. Cook for 10–15 minutes, until the zucchini is completely tender when pierced.
Take the pot off the heat and blend the soup until smooth. If you reserved whole beans earlier, stir them in now and gently heat the soup until they are warm.
Check that no firm pieces of zucchini remain in the creamy soup and serve hot. In the version with reserved beans, the whole tender beans are an intentional addition.
Estimated nutrition
Rate this recipe
1 rating
Comments