Zucchini and yellow squash soup with tomatoes and white beans – a hearty, delicious vegan or vegetarian meal!
In the mountains, pine needles are falling from the trees and collecting on the ground and leaves are beginning to turn color.
The peaceful breeze reminds us that everything changes. And it’s perfectly fine.
The wind is bringing autumn to us, easing us in to cooler weather, less sunlight and eventually leading us to snowfall. The serene wind calms and soothes.
It gives us the smell of fall. Fall leads with grace, allowing us to hold on to warmth, and embraces us in the dark.
It tells us it is favorite sweater time. Time for fuzzy socks in the morning, layers during the day, soup in the evening.
The mountains are preparing; animals are foraging, crops are transitioning. Catch ya next year, summer produce; apples and pumpkins are coming! The last of my garden’s zucchini went into this soup. While our days are still warm here, our evenings are brisk, cause for heaping bowls of fresh hot soup.
This is a very easy and quick soup to make. It takes minimal chopping, makes a large batch and can be made in little over half an hour! Definitely add chopped up chicken for a more filling soup or just keep it light and pair with a salad or bread. Enjoy the breeze and the soup craving it brings with it!
- 1 tablespoon grapeseed oil (or olive oil)
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 3 medium sized zucchini, chopped
- 1 yellow squash, chopped
- 1 can cannellini beans (15 ounces), drained and rinsed
- 1 can diced tomatoes (14.5 ounces)
- 1 quart vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Sauté the chopped onion in 1 tablespoon of grapeseed or olive oil over medium high heat until translucent, about 8 minutes, stirring consistently. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 5 minutes or so.
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 and/or a hearty chicken dish!