Zucchini and White Bean Stew

Course Soup
Servings 4 servings


  • 2 Tbsp. olive oil or canola oil
  • 3 cloves garlic minced
  • 15 oz. can tomatoes or 2 large tomatoes, diced
  • 2 medium zucchinis sliced
  • 1 tsp. paprika
  • ¼ tsp. each cumin and ginger or ½ tsp each oregano and basil
  • 15 oz. can white beans
  • Salt and pepper


  • In a large pot, sauté the garlic in the oil until it starts to brown.
  • Add the tomatoes, zucchini, herbs/spices, and beans.
  • Bring to a boil, then let simmer over medium heat, covered, for 20–25 minutes, until the zucchini is tender and the stew has begun to thicken. Add a bit of water if needed.
  • Add salt and pepper to taste.


You can use garbanzo beans in place of the white beans.
You can use any kind of summer squash in place of the zucchini.
You can omit the herbs/spices if you don’t have them, or use what you have on hand. Rosemary and thyme would work well.
Keyword Zucchini
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