Zucchini and cannellini bean soup

Zucchini and cannellini bean soup.
Zucchini and cannellini bean soup.  Photo: Vanessa Gordon

Using cannellini beans in soups makes each mouthful rich and creamy, without the need for any cream at all.


For the soup

2 shallots, finely chopped

2 tbsp olive oil

3 small zucchinis, diced

1 potato, peeled and diced

400g can cannellini beans, drained and rinsed

500ml vegetable stock

pinch sea salt and black pepper

For the croutons

4 thick slices of ciabatta (about 200g)

2 tbsp olive oil

pinch sea salt

ricotta cheese, olive oil and croutons to serve


Saute shallots in olive oil over low-medium heat for 6-8 minutes until soft.

Add zucchini, potato, cannellini beans and vegetable stock. Bring to a boil, then reduce heat and cook for 20 minutes. Remove from heat.

Blitz the soup in the pot, or transfer to a heatproof blender. If it's too thick, add some water until it reaches the desired consistency. Season to taste.

To make the croutons, roughly tear apart the ciabatta slices, spread out on a lined baking tray, then drizzle with olive oil and salt. Cook for 10-12 minutes at 180C fan-forced (200C conventional) until golden. 

Serve soup in bowls topped with a generous dollop of ricotta cheese, a drizzle of olive oil and a handful of croutons.