If you were wondering what to make for dinner, you need to try this easy corn zucchini white bean soup that is ready in 45 minutes or less! This soup is packed with amazing flavors and absolutely mouthwatering so get out your soup pots and let’s get souping mamas.
I love making zucchini soups whenever this veggie is in season that’s why you’ll find tons of healthy zucchini soup recipes on my blog. Go ahead and try my corn potato zucchini soup, my ground turkey zucchini soup, my leek zucchini soup, or my cabbage zucchini soup recipes. They are delicious.
Why You’ll Love This Soup
- It has enough vitamins and nutrients to get you through the day. You’ll get a good amount of fiber and protein from the beans, plus it’s high in vitamins A & C and low in calories.
- You can add as many zucchini into this soup without worrying about calories making it a great recipe for using up a bunch of zucchini.
- You can add any type of vegetable you want to this soup and it’ll still taste amazing. Finally, it’s a great meal prep for those short on time.
Corn Zucchini White Bean Soup Recipe
Ingredients for 5 servings | Total time: 45 minutes
- 1 tablespoons of olive oil
- 4 medium zucchini (diced)
- 2 small carrots (diced)
- 3 celery stalks (diced)
- 1 medium leek (sliced)
- 50g of fresh parsley (chopped)
- 1 can (14 oz) of cannellini beans (rinsed & drained)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 5 cups of vegetable stock (low-sodium)
- 1/2 teaspoon ginger root (grated)
- pinch of salt
- pinch of black pepper
- 1/2 teaspoon of red chili flakes
- 1 lemon juice (freshly squeezed)
How To Make This Corn Zucchini White Bean Soup
In a large soup pot over medium-high heat, saute the onions until translucent. Add in the garlic, and ginger and continue to stir for 30 seconds until aromatic.
Next, saute the leek, carrot, celery, and parsley for 5 minutes or until soft, and pour in the vegetable stock. Add the black pepper, chili flakes, and salt.
Lower the heat, cover the lid, and let the soup simmer for 30 minutes or until all the veggies are well cooked. Cut off the heat, stir in the lemon juice, garnish with fresh basil leaves, and serve while still hot.
Corn Zucchini White Bean Soup Nutrition Facts
Each serving of this soup has | 250 calories | 6g total fat | 1.8g saturated fat | omg cholesterol | 545mg sodium | 41g total carbs | 7g dietary fiber | 20g total sugars | 8g protein | 856mg potassium | These facts are based on a 2000-calorie diet
Variations & Tips
To increase your protein intake, throw in some cooked shredded chicken breast, bacon strips, or smoked turkey, I actually prefer smoked turkey because it adds an amazing flavor to soup recipes.
I like to squeeze some fresh lemon juice over my soups before serving, it adds a slight sourness that elevates most soups. You can serve it with some deliciously homemade croutons or garlic bread.
Storage
You can freeze this soup for up to a month and simply add half a cup of vegetable stock before reheating it on the stove.
When freezing, make sure to store it in a freezer-safe container. You can also keep this corn zucchini white bean soup in the fridge for up to 3 days and heat it in the microwave when you are ready to serve again.
Conclusion
I hope you enjoy this zucchini soup as much as I did. Let me know how it goes in the comments cause I love hearing from you guys. You can also find me on Pinterest, Flipboard, & Instagram for more awesome recipes and tips.
