This chunky zucchini soup with white beans comes together in just about 40 minutes, and it’s just the perfect veggie meal for Meatless Mondays, or simply on those days you have too many zucchini on hand.
1. Chunky Zucchini Soup With White Beans
Ingredients
- 1 tablespoon olive oil
- 1 medium leek, white and light green parts only, sliced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 4 garlic cloves, finely chopped
- ¼ teaspoon red chilli flakes
- 1 x 400 g (14 oz) can haricot beans
- 450 g (1 lb) zucchini, cut into ½-inch pieces
- 1.25 litre (5 cups) vegetable stock
- Juice of half a lemon
- 8-10 fresh basil leaves
- Salt and freshly chopped garlic to taste
Instructions
Heat the olive oil in a large soup pot or Dutch oven and sauté the leek, carrot and celery for 4-5 minutes over medium heat until softened.
Add the garlic and red chilli flakes and continue to cook for another minute.
Stir in the beans, zucchini and vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes.
Stir in the lemon juice and basil leaves, season to taste and serve immediately.
Notes & Tips For You
Make this chunky zucchini soup even heartier by adding half a cup of ditalini or another kind of small pasta with the vegetable stock. Make sure you stir often, so the pasta doesn’t stick to the bottom of the pot.
Some other veggies you can add to this summer veggie soup include green beans, peas, broccoli and even mushrooms.
Sprinkle some freshly grated Parmesan or vegan Parmesan on individual bowls right before serving for a bit of cheesy flavour.
Leftovers & Storage
This chunky zucchini soup is perfect for meal prep because its flavours get better with time.
Leftovers will keep well in the fridge for up to 5 days, and you can reheat them on the stovetop or in the microwave.
You can freeze this zucchini and bean soup for up to 3 months in a freezer-safe container. Allow the soup to thaw in the fridge overnight before reheating.