Zucchini Chicken Bean Curry Soup Recipe

Name: Zucchini Chicken Bean Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried cannellini beans, soaked in brine overnight; 2 medium onions, diced small; 3 stalks celery, diced small; 12 lb carrot, diced small; 2 tablespoons olive oil; 6 garlic cloves, crushed; 2 dried bay leaves; 3 lbs zucchini, diced; 6 ounces clams, chopped; 2 potatoes, diced small; 1 lb frozen chopped spinach; 1 bunch kale, with stalks removed, chopped large; 1 cup parsley, chopped; 1 teaspoon white pepper; ½ teaspoon black pepper; 2 tablespoons curry powder; 2 quarts chicken stock; 1 tablespoon salt; 1 lb cooked chicken, diced small

Servings: persons

1 lb dried cannellini beans, soaked in brine overnight
2 medium onions, diced small
3 stalks celery, diced small
12 lb carrot, diced small
2 tablespoons olive oil
6 garlic cloves, crushed
2 dried bay leaves
3 lbs zucchini, diced
6 ounces clams, chopped
2 potatoes, diced small
1 lb frozen chopped spinach
1 bunch kale, with stalks removed, chopped large
1 cup parsley, chopped
1 teaspoon white pepper
½ teaspoon black pepper
2 tablespoons curry powder
2 quarts chicken stock
1 tablespoon salt
1 lb cooked chicken, diced small

1
Soak Cannellini beans in 2 quarts of water with 2 tablespoons of salt, overnight.
2
Drain and rinse.
3
In a large stock pot, saute the onions, celery and carrots in the olive oil, until they begin to turn yellow.
4
About 15 minutes.
5
Add crushed garlic, curry powder, white and black pepper and bayleaves and stir a minute or 2 until fragrant.
6
Add beans and chicken stock.
7
Simmer for 1 hour until beans are just becoming tender.
8
Add salt, zucchini, clams, potatoes and simmer another 20 minutes.
9
Then add chicken and Kale, and simmer 5 minutes more.
10
Turn off heat, add spinach, parsley, taste and correct seasoning.

1446

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb dried cannellini beans, soaked in brine overnight, 2 medium onions, diced small, 3 stalks celery, diced small, 12 lb carrot, diced small, and more.

Yes, Zucchini Chicken Bean Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Chicken Bean Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions