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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 😉!
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Summer Corn Zucchini White Bean Soup
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 11 reviews
- Author: Aberdeen
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
30 minute, delicious soup for warmer days. Packed with veggies including corn right off the cob! Vegan and gluten free.
Ingredients
Units
Scale
- 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
- ½ yellow onion, diced
- 3 cloves garlic, minced
- ½ cup wild rice
- ¼ cup dry white wine
- 2 teaspoons lemon juice
- 6 cups vegetable broth
- ½ teaspoon ground oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- Pinch of cayenne powder
- Salt and pepper, to taste
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Comments
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Vonnie McClure says
This recipe sounds so good. I am definitely going to make this weekend. I think it would also be good to include some shredded rotisserie chicken in which I am planning to do.
Aberdeen says
That sounds delicious! Let me know how it turns out 🙂
Cyndi says
Made this tonight. Delicious
Aberdeen says
Hi Cyndi, I'm so glad you enjoyed it!
Alisha says
How well does this recipe freeze? If not we’ll how long will it last in the fridge?
Aberdeen says
It freezes wonderfully!
Mandy Ames says
Made this for dinner last night and it was so delicious! We were out of oregano, basil and thyme (not sure how that happened!) So I substituted in Sicilian seasoning, and it worked great! Thanks for the recipe!
Aberdeen says
You're very welcome!
Amanda says
What would be the nutritional facts on this soup?
Aberdeen says
I don't have a calorie counter but you can find one on google!
Sharon Ryan-Harper says
Delicious! Added to the family recipe box!
Brenda says
Great soup!
Hannah says
Could I do this in an instant pot? With dried beans?
Maggie says
I made some crazy substitutions on this (no onions, no celery, no beans) but I made it work with jalapenos, bell pepper, and some blackeye peas... super tasty summer soup!
Deborah Timlin says
I loved this soup. I always grill my corn on the cob so that’s what I did in this recipe. Everyone loved it.
Catherine Cavin says
I LOVE this soup! I left out the green chiles & added shredded chicken & it was perfect.
Alison says
I love this soup! Perfect for summer. I can even stand to make it in the heat. I put the corn cobs whole into soup and cut off kernels after cooked. It makes soup even creamier.
Robin Chiotti says
Made this tonight and LOVED it! My new awesome soup! Thank you thank you!
Robin
Tracy Penn says
Amazing soup! I’ve made this twice in two weeks! Added chicken the second time. Amazing both ways.
Meri Schroeder says
A good, and versatile soup. I didn't have green chiles, so chopped up one jalapeno. I already had cooked rice, so added a cup of that in with the zucchini (so towards the end). Would also bee good to add in spinach, which I forgot to do.
Debbie says
This is delicious. I made it in the instant pot, browning/sautee with no lid to start, then cooked at high pressure for 15 minutes, slow release for 5 minutes, after adding the rice. Great recipe - I'll be making this again! Thank you.
Aberdeen says
Ooo the instant pot, that's a great idea! Thank you for the kind comment and 5 stars 😊.