summer squash soup with white beans in a bowl

Zucchini + Summer Squash Soup with Oregano + Chickpeas

This soup can be made ahead and stored in the freezer until use. It would also be fantastic blended at the end of cooking and served chilled.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 bowls


  • 3 tablespoons olive
  • 1 medium onion diced small
  • 3 garlic cloves minced
  • 2 tablespoons fresh oregano
  • 1 bay leaf
  • 4 cups filtered water
  • 3 cups summer squash quartered
  • 2 cups zucchini quartered
  • 2 cups cooked chickpeas
  • 1 cup basil leaves
  • pink Himalayan salt to taste
  • black pepper to taste
  • crushed red pepper optional garnish
  • pecorino romano optional garnish 


  • In a medium sauce pan heat the olive oil, onions and garlic over low-medium heat. Cook until lightly browned. Add in the oregano, stir and cook for 1 minute. 
  • Add in the bay leaf, water and a few pinches of salt and bring to a simmer. Continue simmering the broth for 10 minutes.
  • Then add in the summer squash, zucchini, chickpeas, and basil and cook for 5 minutes or until the squash is just tender {be careful not to over cook}. Taste and season with more salt and pepper.
  • Serve hot with crushed red pepper and cheese if desired.