Zucchini and Yellow Squash Soup

Name: Zucchini and Yellow Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 Tbsp avocado oil; 1 large yellow onion; 1 red bell pepper; 3 cloves garlic; 3 medium zucchini squash; 1 yellow squash; 1 15-ounce can cannellini beans, drained and rinsed; 1 15-ounce can diced tomatoes; 1 quart vegetable broth; 1 tsp dried rosemary; 1 tsp dried parsley; 1 tsp paprika; 1/2 tsp sea salt

User Reviews

4.4

264 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
170 kcal
Course
Soup
Cuisine
American

Zucchini and Yellow Squash Soup

Tyler Espinosa

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Healthy vegetable soup with zucchini, yellow squash, beans, and more!

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Ingredients

Servings

1 Tbsp avocado oil
1 large yellow onion diced
1 red bell pepper chopped
3 cloves garlic minced
3 medium zucchini squash chopped
1 yellow squash chopped
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can diced tomatoes
1 quart vegetable broth 4 cups
1 tsp dried rosemary
1 tsp dried parsley
1 tsp paprika
1/2 tsp sea salt to taste

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Instructions

Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and minced garlic and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
Add the cannellini beans, diced tomatoes, and broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.