Best 2 Summer Squash White Bean Soup Recipes

Summer squash and white bean soup is a light, flavorful, and healthy soup that is perfect for a summer meal. It can be served hot or cold, and can be made with a variety of fresh summer vegetables. This recipe features zucchini, yellow squash, and corn, but you can also add tomatoes, bell peppers, or any other vegetables that you like. The white beans add a creamy texture and a boost of protein, and the fresh herbs add a bright, summery flavor. This soup is also very easy to make, and can be ready in under an hour. Plus, it's a great way to use up all those zucchini and summer squash that are overflowing in your garden.

The article includes three different recipes for summer squash and white bean soup:

* A classic recipe that uses fresh summer vegetables, white beans, and a vegetable broth.
* A vegan version that uses coconut milk instead of dairy milk, and vegetable broth instead of chicken broth.
* A slow cooker version that can be made ahead of time.

All three recipes are easy to follow and can be made with pantry staples. So if you're looking for a delicious and healthy summer soup, give this one a try. You won't be disappointed!

Let's cook with our recipes!

SUMMER SQUASH & WHITE BEAN SOUP

Summer Squash & White Bean Soup image

I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. -Sara Hornbeck, Knoxville, Tennessee

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, chopped (about 4 cups)
2 garlic cloves, minced
4 medium yellow summer squash, cubed (about 6 cups)
1 carton (32 ounces) chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 cup minced fresh parsley
1 to 2 tablespoons minced fresh tarragon
3/4 teaspoon salt
3/4 cup plain Greek yogurt

Steps:

In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1187mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 8g fiber), Protein 10g protein.

SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE

Slow Cooker Smoky White Bean & Summer Squash Soup with Optional Andouille Sausage image

Hearty but not heavy, this vegetarian tomato-based soup features cannelloni beans, delicious seasonal summer squash, smoked paprika, and fresh basil. Add andouille sausage at the end of the cooking process and everyone in the family - meat-eaters and vegetarians alike - will slurp this soup happily.

Provided by Kare for Kitchen Treaty

Time 8h50m

Number Of Ingredients 14

Ingredients

1 14.5- ounce can white cannelloni beans (drained)
1 14.5- ounce can diced fire-roasted tomatoes
2 cups diced summer squash (about 2 small)
1 1/2 cups diced (peeled Russet potato (about 1 medium) (unpeeled Yukon gold or red potatoes would also be great))
1 cup diced onion (about 1 small)
2 cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups water
1 small rind Parmesan cheese (optional)
Additional salt and freshly ground black pepper
7-8 fresh basil leaves
1/4 pound Andouille sausage

Steps:

Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
Cook on low for 8 - 10 hours.
Taste and add additional salt and pepper if desired.
Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
Tear basil leaves over both batches and stir.
Serve with additional basil leaves and shredded Parmesan cheese, if desired.

Tips:

Choose fresh, firm summer squash for the best flavor and texture.
If you don't have fresh herbs on hand, you can substitute dried herbs. Use about 1/3 of the amount of dried herbs as fresh herbs.
To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve, reheat the soup over medium heat until warmed through. You can also add some fresh herbs or a dollop of sour cream or yogurt for extra flavor.

Conclusion:

This summer squash and white bean soup is a light, flavorful, and healthy meal that's perfect for a hot summer day. It's also a great way to use up fresh summer squash from your garden. Serve the soup with a side of crusty bread or a salad for a complete meal.