Tomato, zucchini, white bean and basil soup recipe
Yesterday, the farm stand presented me with all of the key ingredients for this soup -- tomatoes, zucchini, onions and garlic -- except the can of beans and hunk of cheese, both of which are staples in my pantry. My own garden basil, abundant and robust, found a happy home with the vegetables in this tomato, zucchini, white bean and basil soup. I added hardy thyme early in the cooking, and tossed the more delicate basil in at the end. Perfect for a summer lunch or supper, with some crusty bread on the side, this "skinny" soup comes together quickly. After all, with very fresh herbs and vegetables, you don't want to fuss over them.
Tomato, zucchini, white bean and basil soup
2 tsp olive oil
1 small onion, chopped
1 clove garlic, chopped
2 tomatoes, seeded and chopped
1 medium zucchini, chopped
3 sprigs thyme leaves
1 qt vegetable stock or water
1 15-oz can cannellini (white) beans, drained and rinsed
1/4 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
Parmigiano-Reggiano cheese rind (optional)
10 basil leaves
Kosher salt and fresh black pepper, to taste
In a 5-quart Dutch oven or heavy stock pot, heat the oil over low-medium heat. Add the onion, and sauté 2 minutes, until translucent. Stir in the garlic, and cook for 30 seconds.
Add the tomatoes and zucchini, and cook, stirring a few times, for 2-3 minutes, until the zucchini just begin to soften. Strip the leaves from the thyme sprigs, and toss them into the pot. Stir, cook for 30 seconds more, and add the stock, beans and grated cheese. If you have one, add the cheese rind.
Bring the soup to a boil, then reduce to simmer and cook, uncovered, stirring occasionally, for 10 minutes. Roughly chop or shred the basil, and stir it into the soup. Remove the soup from heat. Taste, and adjust the seasoning with salt and pepper.
Serve hot, garnished with additional cheese, if you wish. Or, serve chilled.
More recipes in The Perfect Pantry:
Puff pastry tartlets with zucchini and slow-roasted tomato filling
Pasta bow ties with broccoli, white beans, pine nuts and feta
Everything-from-the-pantry bean soup
Shrimp, kale and cannellini bean casserole
Other recipes that use these pantry ingredients:
Sautéed zucchini with tomatoes, mushrooms, peppers, and basil, from Andrea Meyers
White bean and baby zucchini salad, from Sippity Sup
Julienned zucchini "spaghetti" with quick sausage, tomato and basil sauce, from Kalyn's Kitchen
Easy minestrone soup, from Two Peas & Their Pod
Zucchini white bean pasta, from Foodie Reflections
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