Vegan Zucchini Soup

– 1 tablespoon olive oil – 1 small onion, finely chopped – 3 cloves garlic, minced – 1 green onion, chopped – 1 celery rib, chopped – 1 sprig fresh thyme, or 1/4 teaspoon dried – 1/2 teaspoon Italian seasoning


– 2 medium zucchini, cut into slices – 1 medium carrot, diced – 1 (15-ounce) can white bean, Great Northern, Cannellini beans or Navy – 3 cups vegetable broth, or 3 cups water plus 1 vegan bouillon – 1/4 teaspoon Cayenne pepper – salt, to taste


1. Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft.

Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.

3. Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thin, cook for longer. Mash some of the beans with a fork and it will help to thicken the soup as well.