Best 2 Summer Squash White Bean Soup Recipes

As the summer season brings an abundance of fresh and flavorful summer squash, it's time to explore a delightful culinary journey with our "Summer Squash White Bean Soup" recipe. This wholesome and comforting soup strikes a perfect balance between delicate flavors and hearty textures, making it an ideal dish to savor during warmer months. Prepare to embark on a culinary adventure as we guide you through the process of creating this delectable summer-inspired soup.

Here are our top 2 tried and tested recipes!

SUMMER SQUASH & WHITE BEAN SOUP

Summer Squash & White Bean Soup image

I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. -Sara Hornbeck, Knoxville, Tennessee

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, chopped (about 4 cups)
2 garlic cloves, minced
4 medium yellow summer squash, cubed (about 6 cups)
1 carton (32 ounces) chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 cup minced fresh parsley
1 to 2 tablespoons minced fresh tarragon
3/4 teaspoon salt
3/4 cup plain Greek yogurt

Steps:

In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1187mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 8g fiber), Protein 10g protein.

SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE

Slow Cooker Smoky White Bean & Summer Squash Soup with Optional Andouille Sausage image

Hearty but not heavy, this vegetarian tomato-based soup features cannelloni beans, delicious seasonal summer squash, smoked paprika, and fresh basil. Add andouille sausage at the end of the cooking process and everyone in the family - meat-eaters and vegetarians alike - will slurp this soup happily.

Provided by Kare for Kitchen Treaty

Time 8h50m

Number Of Ingredients 14

Ingredients

1 14.5- ounce can white cannelloni beans (drained)
1 14.5- ounce can diced fire-roasted tomatoes
2 cups diced summer squash (about 2 small)
1 1/2 cups diced (peeled Russet potato (about 1 medium) (unpeeled Yukon gold or red potatoes would also be great))
1 cup diced onion (about 1 small)
2 cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups water
1 small rind Parmesan cheese (optional)
Additional salt and freshly ground black pepper
7-8 fresh basil leaves
1/4 pound Andouille sausage

Steps:

Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
Cook on low for 8 - 10 hours.
Taste and add additional salt and pepper if desired.
Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
Tear basil leaves over both batches and stir.
Serve with additional basil leaves and shredded Parmesan cheese, if desired.

Tips:

Choose the right summer squash: Look for firm, unblemished squash with deep colors. Avoid squash that is soft or has bruises or blemishes.
Prepare the summer squash properly: Wash the squash thoroughly before cooking. If the squash is large, you may need to peel and seed it before cutting it into cubes or slices.
Cook the summer squash until it is tender: Summer squash cooks quickly, so be careful not to overcook it. Overcooked squash will become mushy and lose its flavor.
Add flavor to the soup: You can add flavor to the soup by using a variety of ingredients, such as onions, garlic, herbs, and spices. You can also add a splash of white wine or lemon juice for a bit of acidity.
Serve the soup hot or cold: Summer squash soup can be served hot or cold. If you are serving the soup cold, you may want to add a dollop of yogurt or sour cream for a creamy texture.

Conclusion:

Summer squash white bean soup is a delicious and healthy way to enjoy the fresh flavors of summer. This soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, there is a summer squash white bean soup recipe out there for you. So next time you are looking for a light and refreshing soup, give summer squash white bean soup a try. You won't be disappointed!