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August 2, 2012

Tomato, zucchini, white bean and basil soup recipe {vegetarian}

Tomato, zucchini, white bean and basil soup, from The Perfect Pantry.

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

From the pantry, you'll need: olive oil, onion, garlic, thyme, cannellini beans, Parmigiano-Reggiano cheese.

Adapted from Vegetarian Soups for All Seasons, this recipe originally appeared on Soup Chick. Serves 6.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Zucchini waffles
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

[Disclosure: The Perfect Pantry earns a few pennies on books purchased through the Amazon.com links in this post.]

Need more creative ideas for using zucchini? Get 23 Zucchini, my e-book packed with fantastic recipes, full-color photos and a few fun videos. With the FREE Kindle Reading app, delicious zucchini recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Comments

Oh Lydia, this sounds sooooo great today! Just missing the crusty bread. Maybe a toasted bagel half instead? Thanks for the terrific inspiration!

Cary, don't bagels go with everything?

Perfect, indeed! I've got everything handy to make this summer soup!

TW, I hope your garden is giving you some thyme and basil this year. Fresh herbs make all the difference in this soup.

Yes, this sounds like a perfect way to use some garden veggies!

Kalyn, I know you have zucchini and tomatoes (and thyme and basil) in your garden. Are you growing garlic, too?

A perfect rainy summer day soup!!Now if I could just convince my husband....

Love all the colors! Looks delicious!

Carol, make a batch for yourself, and make your husband jealous!

Megan, the colors are glorious, aren't they?

This is my favorite kind of soup! I can hardly wait for cooler weather. Unfortunately, hot soup in Phoenix in July is absolutely not happening.

This is definitely one of my favorite types of soup along with split pea, yummy!

What a pretty soup that highlights all the summer vegetables in season - would be great on a rainy day. I might stir in some pesto too.

Mary, I know just how you feel. It's very hot in Rhode Island today, so it's cold soup for dinner.

Kristy, one of my favorites, too. I love using the basil from my garden.

Jeanette, aren't the colors gorgeous? Pesto would be a terrific addition. I do have some zucchini and pesto soup recipes on Soup Chick.

I have been craving a good soup. If only the temperature would cooperate and cool down a bit.

Right out of my garden.... It's a cloudy day and I can pick it all - even the herbs. (And the beans are in my pantry)

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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