Posted 3 years ago

Summer Squash Soup with White Beans

Summer Squash Soup with White Beans

2 tablespoons olive oil
1 medium yellow onion, diced small
4 garlic cloves, minced
1 tablespoon fresh oregano, minced (or 1/4 teaspoon dried oregano)
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
4 cups low-sodium broth
2 cups summer squash, seeded and diced medium
2 cups zucchini, diced medium
1 cup cooked navy or cannellini beans
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped


In a large pot heat the olive oil over low-medium heat and sauté the onions for 5 minutes. Then add in the garlic, oregano, salt and pepper and continuing sautéing for 3 more minutes.

Add in the broth, stir and bring to gentle simmer.

Then add in the summer squash, zucchini, white beans, basil, parsley and simmer for 5 minutes or until the squash is tender.

Taste and season with more salt and pepper if needed and serve hot.