White Bean Soup with Tomatoes, Zucchini and Basil

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white bean soup
  • 1/2 pound dry white beans (Great Northern or navy beans)
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 pound new potatoes, washed and diced
  • 1 16 oz. can diced tomatoes
  • 1 bay leaf
  • 1/4 tsp. thyme
  • 1/2 tsp. salt
  • 1 medium zucchini, diced
  • ground pepper to taste
  • 3 Tbsp. minced fresh basil
  • Parmesan cheese


  • Wash and pick over beans; soak overnight in 8 cups of water. Drain.

  • Heat oil in a large soup pot and add the onion and garlic. Cook until onion is tender, about 5 minutes.

  • Add beans, 8 cups of fresh water and potatoes; bring to a boil.

  • Reduce heat, cover and simmer for 1 hour.

  • Add tomatoes, bay leaf, thyme and salt; simmer another 30 minutes or until beans are tender.

  • Add zucchini and pepper; simmer another 10 - 15 minutes.

  • Just before serving, stir in basil. Serve with Parmesan to sprinkle on top.

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