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Dinner recipe · from the recipe book

Creamy Zucchini, White Bean and Potato Soup

A velvety, lemony blended soup of zucchini, potato and cannellini beans with garlic, dill and a salty feta and olive oil finish, served with warm pita.

Creamy Zucchini, White Bean and Potato Soup

Ingredients

  • 2 tbsp30 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2½ medium500 gZucchinichopped
  • 1½ medium300 gRusset potatoespeeled and diced
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3¼ cups700 gVegetable broth
  • 3 cups loosely packed90 gBaby spinach
  • 1 tsp1 gDried oregano
  • 2 tbsp30 gLemon juice
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 4 large pitas256 gWhole-wheat pitacut into wedges

Steps

  1. Prepare all vegetables first: chop the onion and zucchini, mince the garlic, peel and dice the potato, and chop the dill.
  2. Heat two-thirds of the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until soft.
  3. Add the garlic and oregano and cook 1 minute until fragrant.
  4. Add the zucchini, potato, great northern beans and vegetable broth. Bring to a boil, then cover and simmer 20 minutes until the potato is very tender.
  5. Stir in the spinach until wilted, about 1 minute. Remove from heat.
  6. Blend the soup with an immersion blender until smooth, or carefully blend in batches with the lid vented.
  7. Stir in the lemon juice, half the dill, the black pepper and the salt.
  8. Warm the pita wedges in a dry skillet or low oven for a few minutes.
  9. Ladle the soup into bowls and top with the feta, the remaining half of the dill and a drizzle of the remaining one-third of the olive oil. Serve with the pita.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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