Recipe description
Published on: June 7, 2026
Ingredients
Zucchini
2
piece
Basil
8
teaspoon
White beans
2
cup
Instructions
1
Heat the olive oil in a large pot over medium heat.
2
Add chopped zucchini and minced garlic, sauté until softened.
3
Stir in the white beans and vegetable broth, and bring to a boil.
4
Reduce heat and simmer for about 20 minutes.
5
Blend the soup until smooth, then season with salt and pepper to taste.
6
Serve hot, garnished with fresh basil.
Nutrition
290 kcal
Calories
12 g
Protein
40 g
Carbohydrates
9 g
Fiber
6 g
Sugar
9 g
Fat
1 g
Saturated fat
0.9 g
Salt
Why this recipe fits you
- Rich in fiber from white beans, zucchini, and onions.
- Includes herbs and olive oil contributing polyphenols and flavor.
- Plant-based, simple to prepare with gentle digestion in mind.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
FAQ
Is this soup vegan and vegetarian?
Yes—it's plant-based and suitable for vegan and vegetarian diets as written.
Is it gluten-free?
Yes, the ingredients are naturally gluten-free; if using store-bought stock, check that it's gluten-free.
What are the main ingredients?
White beans, zucchini, fresh basil, onion, garlic, olive oil, vegetable stock, salt, and pepper.
How do I make it?
Sauté onion and garlic in olive oil, add zucchini, then beans and stock; simmer until zucchini is tender, then puree if you like a creamy texture; season to taste.
Can I use canned beans?
Yes—canned beans are fine; rinse to reduce sodium and heat through.
How long does it take to cook?
About 30–40 minutes from start to finish.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days; freeze for 2–3 months.
How can I customize or adapt this soup?
Try adding tomatoes, spinach, kale, lemon zest, or other herbs; a pinch of chili flakes; adjust thickness with more or less stock; finish with a drizzle of olive oil or dairy-free cream.
Is it suitable for kids?
Yes, with a mild flavor; you can puree it for younger children if needed.
What are the health benefits?
High in fiber from beans and vegetables; contains plant polyphenols from herbs; supports gut health.
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