Summer Squash and White Bean Soup Recipe
I love using summer squash in soups. This one's hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve this warm or chilled.
I love using summer squash in soups. This one's hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve this warm or chilled.
- 3/4 teaspoon salt
- 2 garlic cloves minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3/4 cup plain greek yogurt
- 1/4 cup minced fresh parsley
- 1 carton (32 ounces) chicken broth
- 2 large sweet onions chopped (about 4 cups)
- 4 medium yellow summer squash cubed (about 6 cups)
- 2 cans (15 ounces each) white kidney or cannellini beans rinsed and drained, divided
- 1 to 2 tablespoons minced fresh tarragon
- Carbohydrate 13.7456983334701 g
- Cholesterol 10.6270833376937 mg
- Fat 5.42825062714433 g
- Fiber 2.53714166942352 g
- Protein 3.04563687508084 g
- Saturated Fat 2.72298983444455 g
- Serving Size 1 1 serving (258g)
- Sodium 45.6542083462239 mg
- Sugar 11.2085566640466 g
- Trans Fat 0.441461750133337 g
- Calories 107 calories
Step-by-step
- In a 6-qt. stockpot, heat butter and oil over medium heat.
- Add onions; cook and stir 6-8 minutes or until tender.
- Add garlic; cook 1 minute longer.
- Add squash and broth; bring to a boil.
- Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender.
- Stir in one can of beans, parsley, tarragon and salt.
- Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender.
- Return to pan; stir in remaining can of beans and heat through.
- Top each serving with yogurt.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Summer Squash and White Bean Soup: A Simple, Versatile Recipe
As a busy professional, finding time to cook healthy and delicious meals can feel like a never-ending battle. But what if I told you that a truly satisfying and nutritious meal could be ready in under an hour? This summer squash and white bean soup is my go-to recipe when I need something quick, easy, and absolutely flavourful. It’s a perfect example of how simple ingredients can combine to create something extraordinary.
The beauty of this soup lies in its versatility. It's adaptable to whatever I have on hand. Sometimes I add a pinch of red pepper flakes for a little kick, or a squeeze of lemon juice for brightness. Other times, a handful of fresh spinach stirred in at the end adds a boost of nutrients and a vibrant green color. Feel free to experiment with different herbs and spices to tailor it to your taste preferences.
Beyond its adaptability, the soup itself is wonderfully comforting. The creamy texture from the white beans, the subtle sweetness of the summer squash, and the aromatic herbs combine to create a truly satisfying bowl of goodness. It's light enough to be enjoyed as a starter, but hearty enough to stand on its own as a complete meal. I often pack a portion for lunch, ensuring I have a healthy and delicious option readily available to me throughout a busy workday.
And let's not forget the ease of preparation. The steps are simple and straightforward, making it perfect for a weeknight meal. The fact that it can also be easily frozen is a bonus, allowing me to prepare a larger batch and have ready-made meals on hand for those even busier days.
One of the things that I particularly love about this soup is its ability to transition seamlessly from season to season. While it's perfect for the summer months when fresh summer squash is abundant, the hearty nature of the white beans makes it equally delicious during the cooler months. Simply swapping in frozen squash during the off-season maintains the wonderful creamy texture and flavour profile.
This summer squash and white bean soup is more than just a meal; it’s a testament to the power of simple cooking. It's a recipe that consistently delivers both in terms of flavour and convenience, making it a true staple in my kitchen. I encourage you to give it a try. You won't be disappointed.
Whether you're a seasoned chef or a culinary novice, this recipe is sure to become a cherished addition to your repertoire. The combination of flavors is simply irresistible, and the ease of preparation makes it perfect for any occasion, from a quick weeknight dinner to a more elaborate weekend meal.
So, grab your ingredients and prepare for a culinary journey that's as simple as it is satisfying. This summer squash and white bean soup is the perfect embodiment of effortless elegance and deliciousness. Enjoy!
