Summer Bean Soup
Dive into the vibrant flavors of summer with this delectable Summer Bean Soup recipe! Bursting with fresh, seasonal vegetables like zucchini, yellow squash, and green beans, this light yet hearty soup is a celebration of warm-weather produce. Protein-packed cannellini beans, a fragrant medley of fresh basil and parsley, and a bright splash of lemon juice elevate every comforting spoonful. Perfectly seasoned and simmered in a flavorful vegetable broth, this one-pot wonder comes together in just 40 minutes, making it an effortless and nutritious choice for busy weeknights or leisurely al fresco dining. Pair it with crusty bread for an irresistible meal that's as wholesome as it is delicious. Whether you're looking for a summer soup recipe, vegetarian dinner inspiration, or a healthy meal packed with vibrant ingredients, this Summer Bean Soup is guaranteed to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 15 ounces canned cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- crusty bread, for serving (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced zucchini, yellow squash, and green beans. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, add the rinsed cannellini beans, and simmer for 10 minutes until all the vegetables are tender.
Stir in the chopped basil, parsley, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.
Remove the pot from the heat and let the soup cool slightly before serving.
Ladle the soup into bowls and serve with crusty bread if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
