Zucchini and Yellow Squash Soup
Zucchini and Yellow Squash Soup blends sautéed yellow onion, red bell pepper, garlic, and summer squash with cannellini beans, diced tomatoes, and seasoned vegetable broth. This combination creates a hearty, vegetable-rich soup with a smooth texture and a balance of mild sweetness from the peppers and creaminess from the beans. Adding dried herbs and paprika enhances the earthy aroma and flavor. The soup is versatile and pairs well with rustic bread for a comforting meal.
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion diced, large
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 3 zucchini chopped, medium
- 1 yellow squash chopped
- 1 cannellini beans 15-ounce can, drained and rinsed
- 1 diced tomatoes 15-ounce can
- 1 quart vegetable broth 4 cups
- 1 tsp rosemary dried
- 1 tsp parsley dried
- 1 tsp paprika
- 1/2 tsp salt to taste, sea salt
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.
Nutrition Information
Nutrition Facts
Serving: 4 servings
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.