Zucchini and white bean soup

This recipe makes 6-8 servings

Prep time: 15-25 mins Cook time: 30-45 mins

Description

This soup can come together in under an hour with a taste like it’s been cooking all day. The components for this dish can be prepared in advance, spreading the workload across multiple kitchen sessions. With options to make this both dairy free and creamy, this recipe can adapt to meet many dietary needs.

Tips and substitutions to know in advance

• Double the beans for a meat-free option
• Tahini is a dairy-free way to make a creamy sauce or soup
• Try adding pasta like orzo or elbows to the soup preparation for the best of both worlds!
• Planning to serve with croutons or bread? Consider texture and whether you want to add a crunchy element or something soft

Ingredients

• 2 zucchini or one bag of zucchini spirals like this one
• 1 carrot
• 1 ½ c or one can white beans (drained, rinsed if preferred)
• 10-16 oz turkey sausage (most any common package size) OR ground turkey, seasoned and cooked
  Turkey seasoning: 1 tsp sage, ½ tsp salt, 1 tsp pepper, ½ tsp ground ginger. Add 1 tsp cooking oil to a skillet, add turkey and seasonings. Brown over medium high heat, stirring frequently, until fully cooked, about 10 minutes.
• 6 c chicken or vegetable broth (1 c for pasta preparation) Making broth from bouillon is cost effective and space efficient!
• 1 c heavy cream or 2 Tbsp tahini (3 Tbsp heavy cream or 1 tsp tahini for pasta preparation)
• 2 Tbsp nutritional yeast
• 1 Tbsp garlic powder or 6 cloves minced garlic
• 1 tsp thyme
• 1 tsp dried basil
• ¼ tsp crushed red pepper flake
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp lemon juice
• 1 Tbsp cooking oil

For pasta, use 1 c broth and 1 tsp tahini or 3 Tbsp heavy cream

Toppings:

• parmesan cheese
• croutons
• bread

Process

Soup:

1. Slice zucchini into bite size pieces
2. Peel & chop carrot
3. Add cooking oil, zucchini, carrot, salt, pepper, garlic, thyme, basil, and crushed red pepper flake to a large pot over medium heat
4. Sauté until zucchini and carrots start to soften
5. Add broth, nutritional yeast, and beans
6. Bring to a simmer over medium high heat, add sausage (if using), and reduce heat to medium
7. Add heavy cream or tahini
8. Simmer for 30 minutes, then reduce heat to low until ready to serve
9. Serve alongside bread and enjoy!

Pasta:
If cooking pasta, begin that first. If using previously cooked pasta, reheat at step 8

1. Slice zucchini into bite size pieces
2. Peel & chop carrot
3. Add cooking oil, zucchini, carrot, salt, pepper, garlic, thyme, basil, and crushed red pepper flake to a pot over medium heat
4. Sauté until zucchini and carrots start to soften
5. Add broth, nutritional yeast, and beans
6. Bring to a bubble over medium high heat, add sausage (if using), and reduce heat to medium
7. Add heavy cream or tahini
8. Reheat pasta
9. Cook for 5 minutes, then reduce heat to low until ready to serve
10. Mix pasta in or serve over top of pasta and enjoy!

Notes for storage and reworking later

• Soup will store better without pasta in it -- add pasta when reheating for best results