Filed Under: north-american, saute, soups, Starter, Under 20 Mins, Vegetables

Zucchini and Bean Soup

This tasty soup is hearty, warming, nutritious and very quick to make. It's an ideal soup for a weeknight

April 8th, 2012

Submitted by Karen Benevento, Brampton, ON
Tested by Sarah Pomper

Prep Time
10 minutes
Cook Time
10 minutes
  • 3 tablespoons olive oil
  • 2 medium zucchini, cubed
  • 1 medium onion, chopped
  • 1 cup mushrooms, chunked
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme, chopped
  • salt & pepper to taste
  • 1 large tomato, diced
  • 1 carton low sodium chicken broth
  • 1 can beans (kidney, chickpea, or a mix), drained and rinsed
  1. Prepare zucchini, onion, garlic, mushroom and thyme.

  2. Heat oil in large pot over medium high heat.

  3. Add zucchini and cook, stirring often, for about 3 minutes.

  4. Add onion, garlic, mushrooms, thyme and salt and pepper, and continue to sauté, stirring to prevent vegetables from scorching, about 5 minutes.

  5. Gently stir in tomatoes, and then add broth.

  6. Bring to a boil, reduce to simmer and add beans.

  7. Simmer until beans are heated through.

  8. Serve with rolls or warmed hearty multigrain bread.

Zucchini and Bean Soup
Photography by Sarah Pomper

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