White Bean and Zucchini Soup

White Bean and Zucchini Soup ~ 

Hearty soup featuring creamy white beans, tender zucchini, and Southwest flavors, perfect for chilly evenings!

Serve with crusty bread and a simple side salad.

White Bean and Zucchini Soup Recipe

I like this dish because it’s a simple soup with lots of flavor and hearty enough to serve as a main course It’s also easily adaptable. You can adjust the soup to your preferred spice level, swap out vegetables, change the type of cheese to suit your preferences, or use up whatever veggies you have on hand. 

Ingredients for White Bean and Zucchini Soup

You will need the following: 

• 1 tablespoon olive oil
• 1/4 cup yellow onion, chopped
• 2 cups zucchini, seeded and small diced
• 1 tablespoon garlic, minced
• 1 tablespoon ground cumin
• 4 ounces mild green chiles, chopped
• 1 (10-ounce) can mild green enchilada sauce
• 3 cups chicken-style broth
• 2 (15-ounce) cans cannellini beans
• 1 cup frozen corn
• 2 cups Monterey Jack cheese, shredded
• 1/4 cup cilantro, chopped

Ingredient Notes

• Olive Oil: Adds a rich flavor base and is perfect for sautéing the vegetables.
• Yellow Onion: Provides a sweet and savory depth to the soup.
• Zucchini: Choose firm, fresh zucchini for the best texture; small dice them to ensure they cook evenly. Yellow squash works just as well.
• Garlic: Fresh minced garlic is ideal for a robust flavor.
• Ground Cumin: Adds a warm, earthy spice that complements the green chiles.
• Green Chiles: Mild green chiles provide a subtle heat without overpowering the soup.
• Green Enchilada Sauce: Adds a tangy and slightly spicy flavor that enhances the broth.
• Chicken Broth: I use a vegan chicken-style broth to add a rich and savory flavor. Vegetable stock can also be used although you may need to increase the seasonings. 
• Cannellini Beans: These creamy white beans are perfect for adding protein and texture. Navy beans (small white beans) or Great Northern beans can also be used.  
• Frozen Corn: Adds a touch of sweetness to the soup.
• Monterey Jack Cheese: Melts beautifully into the soup, adding creaminess and a mild flavor. Mozzarella, cheddar, or Parmesan cheese also work well. 
• Cilantro: Fresh cilantro adds a bright, herbal finish to the soup.

How to Make White Bean and Zucchini Soup

STEP ONE: Sauté Vegetables. Set a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the chopped onion and zucchini. Cook for 2 minutes, until softened slightly.

STEP TWO: Add Aromatics. Add the garlic and cumin. Continue cooking for an additional 30 seconds.

STEP THREE: Combine Ingredients. Add the green chiles, enchilada sauce, and chicken-style broth. Reduce to low heat and simmer for 10 minutes.

STEP FOUR: Finish Soup. Stir in the beans, corn, and shredded cheese. Continue cooking, stirring occasionally, for 5 minutes, until the cheese is melted. Adjust seasoning to taste with salt or ground black pepper.

STEP FIVE: Serve: Ladle into serving bowls, sprinkle with cilantro, and serve hot.

FAQ

• Can I add other vegetables? Absolutely! Green beans, carrots, or chopped spinach all complement this soup’s flavor.
• Is this soup spicy? It is mildly spicy. You can adjust the heat by using hotter chiles, diced jalapeños, or red pepper flakes.
• Can I double this recipe? Absolutely! This recipe doubles easily. Just make sure to use a large pot and adjust cooking times slightly as needed.
• Can I make it ahead? Yes, this soup is great for making ahead. If it’s thickened too much in the refrigerator, you may need to add a bit of broth when reheating.

Storage

• Store leftover soup in an airtight container in the refrigerator. Reheat gently over medium heat on the stove or in the microwave.

More Recipes You’ll Love! 

• Pesto White Bean Soup​
• Butternut Squash Kale Soup​
• Kale and Sweet Potato White Bean Soup​
• Cauliflower Soup with Fresh Herbs​
• Green Chile Cheese Soup​

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White Bean and Zucchini Soup

Hearty soup featuring creamy white beans, tender zucchini, and Southwest flavors, perfect for chilly evenings!

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Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: beans, dairy free, quick and easy, soup, summer, vegan, vegetarian, zucchini

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 503kcal

Author: Holly Gray

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Ingredients

• 1 tablespoon olive oil
• 1/4 cup yellow onion chopped
• 2 cups zucchini seeded and small diced
• 1 tablespoon garlic minced
• 1 tablespoon ground cumin
• 4 ounces mild green chiles chopped
• 1 10-ounce can mild green enchilada sauce
• 3 cups chicken-style broth
• 2 15-ounce cans cannellini beans
• 1 cup frozen corn
• 2 cups Monterey Jack cheese shredded
• 1/4 cup cilantro chopped

Instructions

• Set a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the chopped onion and zucchini. Cook for 2 minutes, until softened slightly.
• Add the garlic and cumin. Continue cooking for an additional 30 seconds.
• Add the green chiles, enchilada sauce, and chicken-style broth. Reduce to low heat and simmer for 10 minutes.
• Stir in the beans, corn, and shredded cheese. Continue cooking, stirring occasionally, for 5 minutes, until the cheese is melted. Adjust seasoning to taste with salt or ground black pepper.
• Ladle into serving bowls, sprinkle with cilantro, and serve hot.

Nutrition

Calories: 503kcal | Carbohydrates: 55g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 2188mg | Potassium: 447mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1159IU | Vitamin C: 27mg | Calcium: 598mg | Iron: 8mg

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