Description
Warm, comforting, and full of nourishing ingredients, Slimming Zucchini Soup is the perfect dish for weight loss without compromising on flavor. Loaded with fresh zucchini, hearty white beans, and wholesome pasta, this soup offers a satisfying meal that’s both light and fulfilling. Finished with a sprinkle of Parmesan, it’s a simple yet irresistible recipe you’ll want to make again and again.
Ingredients
- Olive oil (for sautéing)
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1.5 liters vegetable broth
- 1 bay leaf
- 1 red sweet pepper, chopped
- 1 tomato, chopped
- 1 zucchini, chopped
- 100 grams peas (fresh or frozen)
- 1 can white beans, drained and rinsed
- 60 grams pasta
- Salt, to taste
- Dried thyme, to taste
- Parmesan cheese (for garnish)
Instructions
-
Prepare the Vegetables
- Wash, chop, and mince all the vegetables.
- Drain and rinse the white beans.
-
Sauté the Aromatics
- Heat a splash of olive oil in a large pot over medium heat.
- Sauté the chopped onion and celery until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring to release its aroma.
-
Build the Broth
- Pour in the vegetable broth and add the bay leaf. Bring it to a gentle boil.
-
Cook the Vegetables and Beans
- Add the red sweet pepper, tomato, and zucchini to the pot. Stir to combine.
- Add the peas and white beans, then let the soup simmer for 10 minutes to develop its flavors.
-
Add the Pasta
- Stir in the pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
-
Season and Serve
- Remove the bay leaf.
- Season the soup with salt and dried thyme, adjusting to taste.
- Ladle the soup into bowls, top with freshly grated Parmesan cheese, and serve hot.
Notes
- Customize the Pasta: Swap regular pasta with whole-grain, gluten-free, or spiralized zucchini for different dietary preferences.
- Make It Vegan: Use nutritional yeast instead of Parmesan for a plant-based version.
- Storage: Store soup without pasta in the fridge for up to 3 days or freeze for 3 months. Add freshly cooked pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Healthy Comfort Food