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Zucchini, Arugula & White Bean Soup

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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


You will love this delicious and comforting Zucchini, Arugula & White Bean Soup recipe! A wonderful warm meal to come home to at the end of a long day!


  • 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
  • 23 cups baby arugula
  • 1/4 cup freshly grated Parmesan


  1. 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.


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!