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White bean and courgette soup recipe

White bean and courgette soup recipe

16 ratings

A great soup for weekend – or weekday – lunches. The haricot beans mean it's filling, without being stodgy. It's also a really nice way to use up any leftover courgettes. Serve with crusty bread, if you like. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 134 calories / serving
  • Vegetarian


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • ½ leek, halved, finely sliced and soaked in water
  • 1 clove garlic, minced
  • 2 courgettes, de-seeded and finely diced
  • 1 x 400g tin haricot beans in water, drained
  • handful of parsley leaves, finely chopped
  • 1 ltr vegetable stock
  • 100ml whole milk
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    69g 10%
  • Saturates

    2g 10%
  • Sugars

    5g 5%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 12.1g Protein 6.1g Fibre 6.6g


  1. Heat the olive oil in a large saucepan set over a medium heat. Sweat the onion and garlic for 4-5 mins, stirring occasionally, until softened. Drain the sliced leek and add to the pan. Add the courgette and beans and cook for a further 5 mins, stirring occasionally.
  2. Cover with the stock and bring the mixture to the boil. Reduce to a simmer and stir in the milk. Simmer the soup for 20-25 mins until the beans are soft.
  3. Once the beans are soft, stir through the chopped parsley. Season to taste before ladling into soup bowls. Serve immediately.

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