Zucchini, Arugula & White Bean Soup Recipe

Zucchini, Arugula & White Bean Soup Recipe

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.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1tbspolive oil
  • 6clovesgarlic,minced
  • onion,half, diced
  • 1zucchini,ends removed and diced
  • 3cupschicken broth
  • 1canwhite beans,drained
  • 1bay leaf
  • 2sprigsfresh thyme,(or about ½ tsp dried thyme)
  • 1tspkosher salt
  • ½tspfreshly ground black pepper
  • 3cupsbaby arugula
  • ¼cupparmesan,freshly grated


  1. 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.

  2. 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.

  3. Add arugula and continue cooking for another 3 minutes.  Then puree the soup using an immersion blender.

  4. Return to saucepan and season with salt and pepper as needed.  

  5. 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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