Zucchini, Arugula & White Bean Soup

August 31, 2011 by Ali

For the third recipe in “Zucchini Week”, I did a little experimenting. I often toss a handful or two of spinach in my soups, but happened to have a big bunch of fresh arugula in the fridge. So I decided to see how it would taste in a soup! Paired with some of my endless zucchini, plus a can of white beans (I went for the fiber instead of potatoes!), it actually turned out great!

The flavor of the sauteed zucchini, onions and garlic paired wonderfully with the fresh, peppery arugula. And while I added in an extra bay leaf and thyme for seasoning, you could really season it any number of ways.

Definitely a fun, fresh, and very green (literally!) soup for the end of summer. Enjoy!

Zucchini, Arugula & White Bean Soup

Ingredients

  • 1 Tbsp. olive oil
  • 6 cloves garlic, minced
  • half an onion, diced
  • 1 zucchini, ends removed and diced
  • 3 cups chicken broth
  • 1 can white beans, drained (I used Great Northern)
  • 1 bay leaf
  • 2 sprigs of fresh thyme (or about 1/2 tsp. dried thyme)
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2-3 cups baby arugula
  • 1/4 cup freshly grated Parmesan

Method

Heat oil in a saucepan over medium-high heat. Add garlic, onion and zucchini, and saute for 5-6 minutes or until onions are translucent and zucchini is slightly browned. 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. Add arugula and continue cooking for another 3 minutes. Then puree the soup either using an immersion blender, or if you use a blender, blend the soup in 2 batches (be careful with the heat!). Return to saucepan and season with salt and pepper as needed. Serve drizzled with extra olive oil, cream, and/or sprinkled with Parmesan.

Ali’s Tip:

You could season this soup a number of different ways! More italian seasonings (basil, rosemary, etc.) would also be fun. Or you could go the smoked paprika route.

Also feel free to substitute a soft cheese (feta, goat, etc.) in place of the Parmesan. And if you top it with the soft cheese and swirl it gently with a spoon or fork, it can create beautiful white swirls!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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6 thoughts on “Zucchini, Arugula & White Bean Soup

  1. How many servings does this soup make? I have a family of 5…

    - Elaine

  2. looks so yummy! how many servings would you say this makes? 4 1-cup servings? or more? thanks so much!

    - megan

  3. I am definitely making this! I have a mountain of CSA zucchini and am running out of ideas!

    - Alison @ racingtales

  4. This soup looks just lovely! I am obsessed with arugula right now.

    - Jen @ My Kitchen Addiction

  5. I love this! I really want to get back to nice, simple meals that will soothe my stomach…but usually resort to the same old , same old meals. (that are still healthy, but routine).

    I’m also ADDICTED to zucchini!! Do you think any beans would work in this? Is it thick or watery – I prefer thicker meals, hence why I never eat soups much…

    Love your site’s name by the way!

    - Baking N Books

  6. I’ve never had arugula but I should definitely give it a try!

    - Monica