Creamy Roasted Zucchini White Beans (Printable Version)
Velvety roasted zucchini with creamy white beans, lemon and herbs—cozy Mediterranean flavors in a nourishing bowl.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis, cut into 1-inch chunks
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Legumes
06 - 2 cans white beans (15 ounces each, cannellini or Great Northern), rinsed and drained
→ Liquids
07 - 4 cups vegetable broth, low sodium
08 - 1 cup water
→ Dairy (Optional)
09 - 1/2 cup heavy cream or full-fat coconut milk
→ Seasonings & Garnishes
10 - 3 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon smoked paprika, optional
16 - Zest and juice of 1 lemon
17 - Fresh parsley or basil, chopped, for garnish
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss zucchini chunks with 2 tablespoons olive oil, 1/4 teaspoon salt, and black pepper. Arrange evenly on the prepared baking sheet and roast for 25 to 30 minutes, turning halfway, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 7 minutes until vegetables are softened. Stir in garlic, dried thyme, dried oregano, and smoked paprika. Cook for 1 additional minute.
04 - Add the roasted zucchini, white beans, vegetable broth, and water to the pot. Bring to a gentle boil. Reduce heat and simmer for 10 minutes.
05 - Puree the mixture with an immersion blender until smooth and creamy. Alternatively, puree in batches using a countertop blender, allowing soup to cool slightly before blending.
06 - Stir in heavy cream or full-fat coconut milk, along with lemon zest and juice. Taste and adjust seasoning with additional salt and black pepper if necessary. Reheat gently if needed.
07 - Ladle the soup into bowls. Garnish each serving with freshly chopped parsley or basil. Serve hot.
# Expert Advice:
01 -
- Roasting the zucchini gives an irresistible sweetness most soups never deliver.
- Lemons and fresh herbs brighten each spoonful, making it feel indulgent and nourishing all at once.
02 -
- If you rush the roasting, the zucchini won’t develop their incredible sweetness—be patient with the oven.
- Blending while the soup’s piping hot can make a mess; cool slightly if using a countertop blender to stay safe (and keep your shirt clean).
03 -
- Don’t skip rinsing the beans—residual canning liquid clouds the flavor and texture.
- Always zest the lemon before juicing, or you’ll regret it once your hands are sticky.