Warm up your day with this deliciously rustic Sun-Dried Tomato, Zucchini, and Cannellini Bean Soup! Loaded with sun-dried tomatoes, zucchini, cannellini beans and small pasta shells all simmered in a flavourful chicken broth. The cannellini beans lend a beautiful thickness and creaminess without any actual cream—just blend some of the beans and stir them back into the broth for that perfect creamy texture. Finished off with crunchy croutons and a dollop of Calabrian chili sauce, this soup is comforting, hearty, and truly one of a kind.
Sun-dried Tomato, Zucchini and Cannellini Bean Soup
Equipment
- 1 large pot
- 1 medium sized pot
- immersion blender or small food processor
Ingredients
- 1 tbsp olive oil
- 6 cups chicken broth, homemade or store bought (salted)
- 2 cans cannellini beans, roughly 2½ cups, drained and rinsed. Reserve 1/2 cup of beans for blending.
- 2 cups zucchini, chopped into bite size pieces
- 1 yellow onion, finely chopped
- 3/4 cup sun-dried tomatoes in oil, chopped into bite sized pieces
- 2 garlic cloves, minced
- 2 cups small pasta shells
- 2 tbsp water
- 1/4 cup parmesan cheese, finely grated, to garnish
- croutons or dried bread (friselle), to garnish
- Calabrian chilli sauce, to garnish
- 2 tbsp fresh basil, to garnish
Instructions
- In a large pot, add the olive oil and set to medium/low heat.Add the onions and cook until the onions are soft and translucent, about 5 minutes.Next, add the garlic and zucchini, and a pinch of salt.Sauté on medium heat for about 3 minutes, or until the zucchini begin to soften.
- While the zucchini is cooking, add 1/2 cup of cannellini beans and the 2 tbsp of water to a small food processor or immersion blender. Blend until smooth, then add directly into the pot overtop of the onions and zucchini.
- Add the sun-dried tomatoes, chicken stock, remaining (whole) cannellini beans and sir until well combined. Season with salt and pepper.
- Bring the soup to a boil, then reduce to a gentle simmer. Cover, leaving the lid slightly ajar, and cook on medium-low heat for 30–40 minutes.
- While the soup simmers, cook the pasta according to package directions. Add the pasta directly to the soup once cooking is complete.
- Remove from the heat and serve.
- Add croutons or friselle, a dollop of your favorite Calabrian chili sauce, fresh basil and parmesan cheese.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do I need to use homemade chicken broth for this recipe?
No, you can absolutely use your favorite store-bought chicken broth. It will work perfectly and still deliver great flavor. I do have a delicious Homemade Chicken Broth recipe if you need.
What is friselle?
Friselle are traditional old-world Italian bread rings that are baked, dried, and very crunchy. You can usually find them at your local Italian bakery or grocery store.
Can I use different types of beans in this recipe?
Yes, you can! White kidney beans or butter beans make great alternatives to cannellini beans. Both offer a similar creamy texture and mild flavor.
Can I make this soup ahead of time?
Yes, you can! You can even prepare it the day before. Just keep in mind that it’s best not to add the pasta until you’re ready to serve, as the noodles will absorb the broth and become mushy
Is this soup freezer-friendly?
Yes, it is! You can freeze the soup for up to 3 months. Just remember not to add the pasta before freezing. Instead, cook the pasta separately and add it when reheating and serving.
How can I make this soup vegetarian?
Simply replace the chicken broth with vegetable broth.
obsessed with this recipe – its healthy and so filling. My kids also loved it.