Filed Under: north-american, saute, soups, Starter, Under 20 Mins, Vegetables

Zucchini and Bean Soup

This tasty soup is hearty, warming, nutritious and very quick to make. It's an ideal soup for a weeknight

April 8th, 2012

Submitted by Karen Benevento, Brampton, ON
Tested by Sarah Pomper

Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 3 tablespoons olive oil
  • 2 medium zucchini, cubed
  • 1 medium onion, chopped
  • 1 cup mushrooms, chunked
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme, chopped
  • salt & pepper to taste
  • 1 large tomato, diced
  • 1 carton low sodium chicken broth
  • 1 can beans (kidney, chickpea, or a mix), drained and rinsed
Directions
  1. Prepare zucchini, onion, garlic, mushroom and thyme.

  2. Heat oil in large pot over medium high heat.

  3. Add zucchini and cook, stirring often, for about 3 minutes.

  4. Add onion, garlic, mushrooms, thyme and salt and pepper, and continue to sauté, stirring to prevent vegetables from scorching, about 5 minutes.

  5. Gently stir in tomatoes, and then add broth.

  6. Bring to a boil, reduce to simmer and add beans.

  7. Simmer until beans are heated through.

  8. Serve with rolls or warmed hearty multigrain bread.

Zucchini and Bean Soup
Photography by Sarah Pomper

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