Description
A hearty, chunky soup featuring fresh zucchini and creamy white beans in a savory vegetable broth, finished with a bright touch of lemon.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium zucchinis, cut into 1-inch chunks
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, then add garlic and cook for 1 minute.
- Add zucchini chunks to the pot and sauté for 5-6 minutes until edges are lightly browned.
- Stir in dried oregano and cook for another minute to release the aromatics.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the drained white beans and simmer for an additional 5-7 minutes.
- Remove from heat and stir in fresh lemon juice. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean-inspired