This Mediterranean Bean and Zucchini Soup is currently one of our favorite meals in the house. It is quick and easy to prepare, flavorful and packed with healthy ingredients.
This post may contain affiliate links (see privacy policy for further details). As an Amazon Associate I earn from qualifying sales.
Autumn is the start of soup season. YAY! I love all kinds of soups because they have an absolute feel-good quality.
This Mediterranean Bean and Zucchini Soup is currently one of our favorite meals in the house. It is quick and easy to prepare, flavorful and packed with healthy ingredients.
Mediterranean Bean and Zucchini Soup - Ingredients
Beans. For this soup I used the small white beans. They also have a great consistency. You can easily substitute them with kidney beans as well.
Zucchini. Yummy & healthy.
onionI like adding onion to my dishes because roasting it creates great, slightly smoky notes.
Potato.Potatoes are healthy and make the soup nice and filling.
Spinach. Wherever I can, I try to add some spinach. It has many good ingredients and tastes great, especially in soups. My kids wouldn't eat these greens pure but do if mixed (and hidden :-)) in dishes.
Vegetable broth. I use vegetable broth instead of water to intensify the flavor. It can also be replaced with chicken or beef broth.
Garlic, salt and pepper. These components ensure a good flavor.
parmesan. The mediterranean bean and zucchini soup is topped with finely grated parmesan when served. It is salty and goes wonderfully with this dish.
How to make a mediterranean Bean and Zucchini Soup
- Roast the chopped onion in a big pot. This creates a really tasty flavor for the soup.
- Roast diced potatoes and zucchini, as well as garlic with the onions. Then you pour the vegetable broth over it.
- Add roughly chopped spinach and the beans and let simmer for 15 minutes or until the potatoes are fully cooked.
- Finally, this mediterranean soup is seasoned with lemon juice, salt and pepper and is ready to serve.
Mediterranean Bean and Zucchini Soup - Tips & FAQ
Do you have leftover vegetables in the fridge that need to be used up? This soup is ideal for using them up.
Some vegetables that go well in the soup:
- Celery
- carrots
- sugar snaps
- mushrooms
Which sides go well with this soup?
Toasted ciabatta, rubbed with garlic and drizzled with a little olive oil goes perfectly with this warming zucchini and bean soup.
If you made this mediterranean bean and zucchini soup or another recipe from Flowers in the Salad please rate this recipe and leave a comment. Thank you!
Send me a message, rate this recipe or link me on INSTAGRAM.
Here's more delicious soup recipes for you
- Cauliflower Soup with Chickpeas A great soup that is filling and has a fantastic consistency thanks to the chickpeas.
- Roasted Carrot Coconut Soup An incredibly creamy soup with coconut milk.
Mediterranean Bean and Zucchini Soup
Ingredients
- 2 tbsp olive oil
- 2 small Zucchini total 500 g / 17.6 ounces; diced into 0.25 inch cubes
- 1 medium onion diced
- 1 can white small beans or kidney beans; 250 g / 9 ounces after being drained
- 1 medium garlic glove diced
- 1 medium Potato. peeled and diced into 0.25 inch cubes
- 2 cups fresh spinach or 1 cup frozen spinach, chopped
- 1 litre Vegetable broth or beef or chicken broth
- 1 tsp salt
- ½ tsp black pepper grated
- 1 tbsp lemon juice
For Serving
- 4 tbsp parmesan grated
Instructions
- Heat the olive oil in a pot. Fry the diced onion in it. Add the potatoes, zucchini and garlic and roast for 3 minutes.
- Pour in the soup. Add beans, spinach and salt. Simmer for 15 minutes until the potatoes are soft.
- Stir in pepper and lemon juice. Taste and adjust seasoning as desired.
- Divide between plates and serve with freshly grated parmesan and a few drops of olive oil (optional).
1 Kommentar
Ein richtig gutes „Baucherlwärmer“-Rezept!