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Zucchini and Yellow Squash Soup in a white bowl with a red napkin and crusty bread in the background.
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4.38 from 88 votes

Zucchini and Yellow Squash Soup

Healthy vegetable soup with zucchini, yellow squash, beans, and more!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soups, Stews, & Chilies
Cuisine: American
Servings: 4 servings
Calories: 170kcal
Author: Julia

Ingredients

  • 1 Tbsp avocado oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 3 medium zucchini squash chopped
  • 1 yellow squash chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 1 quart vegetable broth 4 cups
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp sea salt to taste

Instructions

  • Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and minced garlic and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
  • Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
  • Add the cannellini beans, diced tomatoes, and broth.  Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
  • Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.

Nutrition

Serving: 1of 4 | Calories: 170kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Fiber: 8g | Sugar: 6g