Bean Soup with Zucchini and Corn

This bean soup with zucchini and corn is summer in a bowl. The tender zucchini, sweet corn, and creamy white beans come together in a light broth that's perfect for warm weather dining.

When summer zucchini is overwhelming the garden and fresh corn is at the farmers market, this soup is the answer. It's light enough for hot days but substantial enough to be a complete meal.

The Secret to Fresh Flavor

The key to this soup is not overcooking the vegetables. You want the zucchini tender but not mushy, and the corn still slightly crisp.

• Use fresh zucchini that's firm, not soft
• Cut vegetables in similar-sized pieces for even cooking
• Don't overcook - vegetables should still have some bite
• Add fresh herbs at the end to preserve their flavor

Choosing Your Zucchini

Smaller zucchini have fewer seeds and better texture:

• Small to medium - Tender with minimal seeds, best flavor
• Large zucchini - More watery, scrape out seeds first
• Yellow squash - Can substitute or use a mix

Serving Suggestions

• Crusty bread for dipping
• A fresh garden salad
• Grilled vegetables on the side
• A drizzle of good olive oil