White-Bean Zucchini Soup

White-Bean Zucchini Soup Recipe
Use a round loaf of sour dough bread as the serving bowl as well as the side dish for this easy bean soup.


6 Servings

Cost per Serving:


Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 373
Fat 13 g
Satfat 3 g
Protein 25 g
Carbohydrate 49 g
Fiber 18 g
Cholesterol 23 mg
Sodium 024 mg


3 strips bacon (4 oz.), coarsely chopped
2 small zucchini, diced
1 large onion, chopped
3 (19 oz.) cans cannellini beans, drained and rinsed
1 quart reduced-sodium chicken broth
1/2 cup chopped fresh chives or
2 scallion greens, thinly sliced, for garnish
Black pepper
1 cup plain, whole-milk yogurt, for serving


In a large saucepan, cook bacon over medium heat, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a small plate. Add zucchini to pan and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer, using a slotted spoon, to plate with bacon.

Add onion to rendered fat in saucepan. Cook, stirring, about 4 minutes, until golden and softened. Stir in beans and broth and bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer soup for 15 minutes.

Coarsely mash beans with a potato masher to thicken soup slightly (do not overmash). Stir in reserved cooked bacon and zucchini and simmer for 2 minutes to blend flavors. Stir in chives and season with pepper. Spoon soup into bowls and serve with dollops of yogurt.

May 2006
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