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Creamy Zucchini & White Bean Soup

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A nourishing and easy-to-make dish that blends summer zucchinis with the richness of white beans, perfect for cooler weather.

Ingredients

Scale
  • 2 medium zucchinis, chopped
  • 1 can white beans (cannellini or great northern), rinsed and drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or cashew cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (like basil or parsley) for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 2-3 minutes.
  2. Add the chopped zucchini to the pot. Cook for about 5 minutes, stirring occasionally.
  3. Stir in the white beans and pour in the vegetable broth. Bring this mixture to a boil.
  4. Reduce the heat and let the soup simmer for about 15 minutes.
  5. Remove the pot from heat. Add the coconut milk (or cashew cream) and blend until smooth and creamy.
  6. Taste the soup and season generously with salt and pepper.
  7. Serve hot, garnished with fresh herbs like basil or parsley.

Notes

For added flavor, feel free to incorporate extra veggies or spices as desired.

Nutrition

Find it online: https://lunarecipez.com/creamy-zucchini-white-bean-soup/

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