How To Make Zucchini, Arugula & White Bean Soup
The subtle flavors of zucchini, garlic, and onions in this white bean soup complement the punchy and peppery arugula perfectly, making a delicious dish.
Heat oil in a saucepan over medium-high heat. Add garlic, onion and zucchini, and saute for 5 to 6 minutes or until onions are translucent and zucchini is slightly browned.
Add chicken broth, white beans, bay leaf, thyme, salt and pepper. Bring to a boil. Then reduce heat to medium-low and let simmer for at least 10 minutes.
Add arugula and continue cooking for another 3 minutes. Then puree the soup using an immersion blender.
Return to saucepan and season with salt and pepper as needed.
Serve drizzled with extra olive oil, cream, and/or sprinkled with Parmesan.
- Calories: 580.13kcal
- Fat: 17.10g
- Saturated Fat: 5.45g
- Monounsaturated Fat: 8.51g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 73.09g
- Fiber: 13.76g
- Sugar: 9.30g
- Protein: 35.82g
- Cholesterol: 23.44mg
- Sodium: 1736.20mg
- Calcium: 476.01mg
- Potassium: 1866.77mg
- Iron: 9.67mg
- Vitamin A: 72.00µg
- Vitamin C: 27.51mg
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