Sun-dried Tomato, Zucchini and Cannellini Bean Soup

A metal ladle lifts chunky vegetable soup with white beans, zucchini, and pieces of tomato from a pot on a stove.

5 from 1 vote

Sun-dried Tomato, Zucchini and Cannellini Bean Soup

This Sun-Dried Tomato, Zucchini, and Cannellini Bean Soup is your go-to for a quick, flavorful, and delicious soup. With buttery cannellini beans, crunchy croutons, and a kick of Calabrian chili sauce, this soup offers a perfect blend of textures and flavors that you’ll make time and time again.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Italian

Keyword: bean soup, Sundried tomato

Servings: people

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!

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