Description
A hearty, vegetable-forward soup featuring large chunks of tender zucchini and creamy cannellini beans in a savory broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 medium zucchini, cut into 1-inch chunks
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced carrots and celery; sauté for 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute.
- Add zucchini chunks and sauté for 3-4 minutes until slightly browned.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low and simmer for 10 minutes until zucchini is tender.
- Stir in the drained white beans and simmer for an additional 5 minutes.
- Remove from heat and stir in lemon juice and chopped parsley.
- Season with salt and black pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American