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Summer Corn Zucchini White Bean Soup

Aberdeen's Kitchen
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 tsp

Basil, dried

3

Carrots, medium

2

Celery, ribs

1/2 tsp

Coriander, ground

3

ears Corn

3 cloves

Garlic

2 tbsp

Green chilies, canned

1/2 tsp

Oregano, ground

1/2 tsp

Thyme, dried

28 oz

White beans

1/2

Yellow onion

2

Zucchini, medium

6 cups

Vegetable broth

2 tsp

Lemon juice

1/2 cup

Wild rice

1 pinch

Cayenne, powder

1/2 tsp

Paprika

1

Salt and pepper

2 tbsp

Olive oil, extra virgin

1/2 tsp

Cumin, ground

1/4 cup

White wine, dry