Description
A hearty, vegan-friendly soup featuring chunky zucchini and creamy white beans for a comforting, nutrient-dense meal.
Ingredients
Scale
- 2 medium zucchinis, cubed
- 1 can (15oz) cannellini beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cubed zucchini and cook for 5 minutes until slightly browned.
- Add dried oregano, salt, and pepper, stirring to coat the vegetables.
- Pour in vegetable broth and bring to a gentle simmer for 10-15 minutes.
- Stir in the drained white beans and simmer for another 10 minutes.
- Remove from heat and stir in fresh lemon juice.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American/Mediterranean