Mushroom and Zucchini Soup With Northern Beans
This mushroom and zucchini soup is a comforting classic that's easy to make and full of delicious flavors. Perfect for a light lunch.
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion chopped
- 8 oz baby portobello crimini mushrooms
- 1 medium zucchini cut into bite-size chunks (the bigger size will help them not get too mushy)
- 4 cups stock broth, whatever. 🙂
- 1 15 oz can northern beans drained and rinsed
- 1 Parmesan cheese rind or 1 oz grated parmesan
Instructions
- Heat the oil in a soup pot and sauté the onion.1 tablespoon olive oil, 1 large sweet onion
- Add the mushrooms and let them cook and reduce a bit before adding the zucchini.1 medium zucchini, 8 oz baby portobello
- Add the broth, beans and rind. (I've been purposefully buying non-shredded cheese lately because it's cheaper and has less added ingredient purely to reduce clumps. I also like that I can get the kids involved in dinner with something as simple as grating, and with hard cheeses like parmesan you get the awesome rind to add to soups! I already have 2 in my freezer for this exact purpose.)4 cups stock, 1 15 oz can northern beans, 1 Parmesan cheese rind
- Adding the rind creates a wonderful flavor. It doesn't completely dissolve (maybe it would if I cooked it long enough), but it softens and you can remove it just before serving. You can also eat it. I took a few nibbles while cleaning the kitchen. It's super yummy.
- Bring the soup to a light boil and continue to cook for at least 20 minutes to let the flavors merge.
- As I said, enjoy it straight up or top with cheddar or mozzarella, both complement the flavors really well!
Nutrition
Calories: 126kcalCarbohydrates: 21gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 551mgPotassium: 475mgFiber: 4gSugar: 5gVitamin A: 344IUVitamin C: 8mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!