When you want something cozy but not heavy, creamy yet light—this soup is your answer. Perfect for spring’s shifting temperatures, this Creamy Zucchini & White Bean Soup is the kind of grounding comfort that doesn’t weigh you down.

Made with fresh zucchini, soft white beans, and fragrant leeks, the soup is blended into a silky, nourishing bowl that feels like a warm hug. A splash of plant milk adds richness without cream, while lemon juice brightens each spoonful. This is one of those “simple ingredients, big flavor” recipes you’ll want on repeat.

Bonus: it’s naturally vegan, gluten-free, and can be made oil-free. Whether you’re meal prepping or just looking for a quick 30-minute dinner, this one’s a keeper.

You Will Need…

This recipe is simple and uses whole, plant-based ingredients that nourish the body:

Zucchini: Light, hydrating, and mild in flavor, zucchini creates the creamy base for the soup without needing dairy.
White Beans: Cannellini or navy beans provide plant protein and a naturally creamy texture when blended.
Leeks or Onion: Adds depth and sweetness to the soup’s foundation.
Garlic: Classic flavor booster and a digestive ally.
Vegetable Broth: For simmering all the goodness into a cohesive base.
Plant Milk: Use oat or almond milk to create a silky finish without adding heaviness.
Lemon Juice: Balances and brightens the creaminess with a gentle tang.
Fresh Herbs: Optional but recommended—chives, parsley, or basil add freshness and flair.

How to Make It

Step 1: Start by sautéing your aromatics—leeks (or onion) and garlic—until fragrant

Step 2: Then add the chopped zucchini and white beans, giving them a few minutes to soften and mingle

Step 3: Add vegetable broth and simmer everything until the zucchini is soft and ready to blend

Step 4: Once blended, stir in plant milk and fresh lemon juice

Step 5: Taste and adjust the salt and pepper to your liking

Step 6: Garnish with herbs and a swirl of plant milk if you’re feeling fancy!

Tasty Facts: Zucchini

Zucchini is more than just a versatile veggie—it’s a hydrating, low-calorie powerhouse. With over 90% water content, zucchini supports healthy digestion, especially when gently cooked. It’s also rich in vitamin C, manganese, and antioxidants like lutein, which support eye health and immune function.

Energetically, zucchini is considered cooling and balancing—making it perfect for spring’s transition out of winter. It’s easy on the gut, kid-friendly, and beautifully adaptable in both savory and even sweet dishes.

Print Recipe

Creamy Zucchini & White Bean Soup

A springy spin on comfort soup—zucchini and white beans blended with garlic, leeks, and a splash of plant milk for creaminess.

Servings: servings

Calories: 112kcal

Ingredients

1 tablespoon olive oil or veggie broth for oil-free
1 leek white and light green parts sliced (or 1 small onion)
2 cloves garlic minced
3 medium zucchini chopped
1 can 15 oz white beans, drained and rinsed
2 cups vegetable broth
1 cup unsweetened plant milk oat or almond work well
1 tablespoon lemon juice
Salt and pepper to taste
Fresh herbs to garnish parsley, basil, or chives

Instructions

Sauté aromatics:

In a large pot, heat olive oil or veggie broth over medium heat. Add leeks (or onion) and garlic, cooking until softened and fragrant, about 5 minutes.

Add zucchini & beans:

Stir in the chopped zucchini and white beans. Cook for another 5 minutes, stirring occasionally.

Add broth and simmer:

Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10–15 minutes, until zucchini is very soft.

Blend until creamy:

Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer to a blender in batches. Stir in the plant milk and lemon juice. Season with salt and pepper to taste.