White Bean Soup with Zucchini and Olives

By Jeanie Rose | Beans

Apr 13

White Bean Soup at FreshBitesDaily.comThis soup is a great example of the finished product being so much more than the sum of the parts. The ingredients are common and yet the resulting soup is superb. It is bright and memorable. (Cooked garbanzos substitute well for the white beans, just cut down on the liquid.) As a variation, melt shredded Jack cheese or Mozzarella over the top and serve this dish as an entrée. This is an adaptation of a recipe found in New Recipes from Moosewood Restaurant.

White Bean Soup Ingredients

  • 1 quart chicken stock or vegetable broth
  • 2 cups white beans soaked overnight, drained and rinsed
  • 2 teaspoon sea salt
  • 2 onions, finely chopped
  • 3 tablespoons olive oil
  • 6-8 small zucchini cut into half rounds about 1/2 inch thick
  • 5 cloves of garlic, minced
  • 2 teaspoons dried marjoram
  • 1 tablespoon cumin powder
  • 1 tablespoon minced fresh mint
  • 4 tablespoon freshly squeezed lemon juice or dry white wine
  • 2 cups pitted black olives sliced or cut in half

White Bean Soup Steps

White Bean Soup at FreshBitesDaily.com

  1. Put the soaked beans into the stock to cook. When the stock comes to a boil, turn it down to a simmer, add the salt, stir and cover with a lid. Stir occasionally and add more stock if necessary.
  2. While the beans are cooking, chop and mince the vegetables.
  3. Heat a large skillet with the olive oil.
  4. Saute the garlic for a minute or two. Do not brown!
  5. Add the onion and saute until the onion just begins to brown.
  6. Add the garlic/onion mixture to the bean pot. Leave some of the oil in the skillet for sauteing the zucchini.
  7. Place zucchini in the hot skillet. Sprinkle with a touch of salt and sprinkle with the marjoram, cumin and mint. Toss to coat the zucchini with the herbs.
  8. Saute zucchini for a few minutes. It should be just starting to soften. Do not overcook. The herbs are roasting and developing richer flavor in this step and the squash is absorbing it. Most squash is totally bland. This squash will not be.
  9. Test the beans for doneness. When the beans are fully cooked, add the zucchini, lemon juice and olives. Keep the pot at a low simmer for 10 minutes while the flavors blend. If you do not have fresh lemon, add dry white wine in place of the lemon juice. Do not use bottled lemon juice!
  10. Add more stock if necessary and check for seasonings.
  11. Ladle into soup bowls and garnish with fresh mint or parsley.
  12. A simple tomato salad and warm flat bread turn this into an especially fine meal.
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12 years ago

This soup sounds deliciious. I have two bunches of arugula to use and the flavors in soup sound like it would work.

KB and Whitesnake
KB and Whitesnake
12 years ago

Looks delish!

We’d love for you to share your recipes with us at

Simply Delish Saturday

Following you on twitter as KB1.

Amanda Rose
12 years ago

Hey Krazy Blonde. I participated and I posted it to our FB carnival resource here:

Dana at Cooking at Cafe D

The White Bean soup looks amazing – and healthy, too. Last week I just kept adding veggies and ended up with a Broccoli, Asparagus, Spinach, Onion and cheese Soup!

I just found the Healthy Blog Carnival through your reply above.

We host a Linky Party each Friday (the last one is still open.) It’s a fun place to leave of grab a recipe.

We’ll be trying this White Bean recipe soon!

12 years ago

Thanks for sharing! Visit me at http://raisingdieter.blogspot.com/ for recipes and a giveaway!

12 years ago

I love the sound of this soup….the mint in particular is a nice touch. Thanks so much for sharing this recipe with Sunday Night Soup Night. I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!

12 years ago

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!


12 years ago

I just tweeted your soup as one of my favorites from Sunday Night Soup Night 11/13!

12 years ago

Not quite how my mother used to make it, but i can see potential here, hehe. We’re talking about white beans anyway, i’ll have to give the recipe a try.

Lea H
12 years ago

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

Angie Konn
Angie Konn
11 years ago

I tried that soup tonight. It was really good!

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