Kidney Bean Zucchini Soup
Kidney Bean Zucchini Soup is a filling one-pot meal with tender kidney beans, fresh zucchini, garlic, parsley, and basil. Slow cooking creates a comforting vegetable soup with simple Mediterranean flavours.
Equipment
- Large skillet
- large saucepan
- Wooden spoon
Ingredients
- 4 quarts Water
- 1 pound Dried Kidney Beans rinsed and sorted
- ½ cup Extra-Virgin Olive Oil
- 10 cloves Garlic minced
- 2 medium Zucchini peeled and cubed
- 1 cup Fresh Parsley chopped
- ½ teaspoon Dried Basil
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper freshly ground
Instructions
- Bring the water to a boil in a large saucepan.
- Add the dried kidney beans.
- Boil the kidney beans vigorously for at least 10 minutes.
- Reduce the heat to medium.
- Cook the beans uncovered for approximately 1½ hours until completely tender.
- Add more hot water during cooking if the beans are no longer covered.
- Heat the olive oil in a large skillet while the beans cook.
- Add the minced garlic.
- Cook over low heat for approximately 5 minutes until softened without browning.
- Add the zucchini, parsley, dried basil, kosher salt, and black pepper.
- Cook over low heat for approximately 15 minutes, stirring regularly, until the zucchini is soft.
- Add the zucchini mixture to the saucepan containing the cooked beans.
- Stir until the beans, vegetables, and herbs are evenly combined.
- Simmer uncovered for approximately 45 minutes until the flavours have blended and the beans and zucchini are very tender.
- Taste and adjust the seasoning when necessary.
- Ladle the soup into bowls and serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the soup hot with crusty bread, garlic toast, or warm flatbread. A simple green salad makes it a complete meal. For a vegetable-focused dinner, serve a smaller bowl alongside our Cheesy Stuffed Zucchini Boats.Recipe Notes
Sort the dried kidney beans carefully and discard damaged beans or small stones before rinsing. Keep the beans covered with liquid during cooking and add hot water when necessary. Kidney beans must be boiled vigorously and cooked until completely tender before serving.Variations
Add diced onion, celery, carrot, chopped tomatoes, or red pepper flakes for extra flavour. Vegetable broth can replace part of the water. Cannellini beans provide a milder variation, while chopped spinach can be added during the final few minutes.Storage
Cool the soup promptly and refrigerate it in an airtight container for up to three days. It will thicken as the beans absorb more liquid, so add a splash of water or vegetable broth when reheating. Individual portions can be frozen for up to three months.Wine Advice
A medium-bodied Zinfandel complements the earthy beans, garlic, and herbs. A fresh Sauvignon Blanc is a lighter alternative that works well with the zucchini and parsley.Nutrition values
Serving: 1 bowl | Calories: 380 kcal | Carbohydrates: 50 g | Protein: 18 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 610 mg | Sugar: 4 g