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30 Minutes

Zucchini, Butter Bean and Parmesan Soup

  • Easy
  • Family Friendly
  • Fast

This delicious bowl of liquid goodness is a warming way to ramp up your daily vegetable intake. Plumped up with butter beans, jazzed up with parmesan and lifted with a squeeze of lemon, it's an easy win for flavour and nutrition.




Slice and Cook Spring Onion

Preheat oven to 220°C fan-forced (for the garlic bread). Thinly slice spring onions, keeping white and green parts separate. Place most of the green (reserving some to serve) and all of the white spring onion in a large saucepan with butter over low heat. Cook, stirring, until butter has melted. Cook for a further 3–4 minutes or until spring onion is softened and fragrant.



Grate Zucchini

Meanwhile, coarsely grate zucchini. Add to the pan and cook, stirring, for 1 minute to combine.



Add Stock and Beans

Add 750ml (3 cups) water to the saucepan. Crumble in stock cube. Rinse and drain butter beans and add to saucepan. Bring to the boil.



Cook Soup

Reduce heat to medium and simmer for a further 15 minutes. Add ½ teaspoon salt. Stir through baby spinach leaves and ½ the parmesan. While soup is cooking, continue with step 5.



Cook Garlic Bread

Prepare garlic bread according to packet instructions.



Plate Up

Using a stick blender, blend soup until smooth and creamy. Squeeze in lemon juice. Divide soup between bowls and top with remaining parmesan and reserved green spring onion. Serve with garlic bread.

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