Omg what is happening. It got up to 87 degrees in Seattle in the middle of May 😩😩. You know what’s ridiculous though? I lived most of my life in the sun and the heat. There were frequent Christmases that were almost 90 in LA.
But you get used to a particular climate and it’s so wonderfully mild here I can’t handle it AT ALL! We’ve already busted out the air conditioner, and the fan is on full blast all night long, so I can still sleep with a blanket…😎😂. Told you, I’m ridiculous.
When it gets hot like this, I lose all ability to cook anything even remotely complicated. There’s no way I’m going to hang around in a hot kitchen that has no air conditioner (our unit is parked in the living room). Even though it might sound counter intuitive, soup is one of my favorite things to make during the summer. I don’t mind eating warm food when it’s hot and soup is legit one of the easiest things to make. It needs so little hands on time I can run back the living room while it simmers and hang out in the blast of cold air! Without further ado, the first of the warm weather recipes is here! Say hey to summer corn zucchini white bean soup.
It’s almost like a chili and I loooove it. In fact, I like to add a dollop of sour cream to my bowl before chowing down. And maybe a sprinkle of cheese…Without those little garnishes though, this corn zucchini white bean soup is actually vegan! Oh AND gluten-free! Don’t you just love it when that happens??
My hands down favorite part about this soup? The fresh kernels right off the cob. Nothing says warm summer days and lazy summer nights like corn on the cob. A must at every BBQ right?
Slicing the kernels fresh off the cob makes SUCH a difference. So much flavor and wonderful texture! However, if the ears of corn aren’t looking good at the store or you just can’t find them, you can absolutely substitute about 2 cans of sweet corn kernels.
By the by, this recipe makes up a nice, big batch of soup that’s perfect to save for a “rainy” day. Or more like a day when it’s so hot there’s no way you’re going to cook! I love when you come home from work and you know you already have dinner ready to go, don’t you 😎?
PS. Have you ever been to Vancouver, Canada? We’re thinking of taking a quick trip and would love any advice on what to do, where to go, and of course what to eat 😉!Print
- 28 ounces white beans (cannellini beans), drained
- 2 tablespoons extra virgin olive oil
- 3 ears of corn, kernels sliced off
- 2 medium zucchini, halved and diced
- 3 medium carrots, peeled, quartered and diced
- 2 celery ribs, halved and thinly sliced
- 2 tablespoons canned diced green chilies, drained
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup wild rice
- 1/4 cup dry white wine
- 2 teaspoons lemon juice
- 6 cups vegetable broth
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Pinch of cayenne powder
- Salt and pepper, to taste
- In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.
- Stir in the garlic and cook 1 minute, until fragrant.
- Pour in the white wine and scrape up any browned bits on the bottom of the pot.
- Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.
- Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.
- Add salt and pepper to taste. Garnish with fresh parsley.