A hearty and comforting soup packed with kidney beans and fresh zucchini. This simple, one-pot recipe is a warm and satisfying meal on a cold day.
Hearty Kidney Bean and Zucchini Soup
A hearty and comforting soup packed with kidney beans and fresh zucchini. This simple, one-pot recipe is a warm and satisfying meal on a cold day.
Equipment
- large saucepan
- Large skillet
- Stovetop
Ingredients
- 4 quarts water
- 1 pound kidney beans
- 1/2 c. olive oil
- 10 cloves garlic minced
- 2 medium zucchini peeled and cubed
- 1 c. fresh parsley chopped
- 1/2 teaspoon dried basil
- Salt and pepper
Instructions
- In a large saucepan, bring the water to a boil.
- Add the kidney beans.
- Cook the beans over medium heat, uncovered, for about 1 1/2 hours, or until the beans are tender.
- While the beans are cooking, heat the olive oil in a large skillet.
- Add the minced garlic and cook until soft, about 5 minutes.
- Add the zucchini, parsley, basil, salt, and pepper to the skillet.
- Cook the mixture over low heat, stirring frequently, until the zucchini is soft, about 15 minutes.
- Add the zucchini mixture to the saucepan with the cooked beans and stir well to combine.
- Simmer, uncovered, for about 45 minutes, until the flavors have melded and both the zucchini and beans are very soft.
Notes & Wine Advice
Summary
This simple and wholesome soup is perfect for a satisfying meal. The hearty texture of the kidney beans combined with the tender zucchini makes it a filling and flavorful dish that’s a perfect comfort food.
Wine Advice A rustic, medium-bodied red wine would pair beautifully with this soup. Consider a Sangiovese, Chianti, or a rich Zinfandel to complement the earthy flavors of the beans.
Wine Advice A rustic, medium-bodied red wine would pair beautifully with this soup. Consider a Sangiovese, Chianti, or a rich Zinfandel to complement the earthy flavors of the beans.
Nutrition values
Calories: 380 kcal | Carbohydrates: 50 g | Protein: 18 g | Fat: 12 g | Sugar: 4 g