You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Corn Zucchini Bean Soup by


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.


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.

Servings: 6

Back to Top