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4.4 from 264 votes

Zucchini and Yellow Squash Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
  3. 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.
  4. Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.

Nutrition Information

Serving 1of 4 Calories 170kcal (9%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 4g (6%) Fiber 8g (32%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 170

% Daily Value*

Serving 1of 4
Calories 170kcal 9%
Carbohydrates 29g 10%
Protein 9g 18%
Fat 4g 6%
Fiber 8g 32%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.