Creamy Zucchini and White Bean Soup
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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
Servings: 4
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, cut the zucchini into pieces, and chop the onion.
Sauté the onion in the olive oil until softened, then add the zucchini and let it soften slightly before pouring in the broth.
Add the drained white beans, pour in 850 ml of vegetable broth, and cook for 10–15 minutes, until the zucchini is completely tender.
Blend the zucchini and white beans into a smooth, lightly creamy soup; you may leave some beans whole if you want more noticeable texture.
Check the consistency after blending and serve immediately while the soup is smooth and hot.
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