White-Bean Soup
Recipe from Family Circle

Zucchini adds fresh-from-the-garden taste to this quick and easy soup recipe.

by 1  person

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Servings: 6
Related Categories: Soup
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    1   tablespoon 
    olive oil
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    1   large 
    shallot, finely chopped (1/3 cup)
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    1  32  ounce 
    reduced-sodium chicken broth
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    1  14 1/2 ounce can 
    diced tomatoes with basil, garlic, and oregano
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    1   medium 
    zucchini, sliced and quartered
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    1  19  ounce can 
    cannellini beans, rinsed and drained
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    2   tablespoons 
    red-wine vinegar
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    Garlic-bread knots

In a large saucepan, heat oil over medium-high heat, then add shallot and cook 3 to 4 minutes or until tender. Stir in broth, tomatoes, zucchini, and beans. Bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender, about 10 minutes. Stir in vinegar.
Serve with garlic-bread knots.
Nutrition information
Per Serving: cal. (kcal) 138, Fat, total (g) 2, carb. (g) 23, fiber (g) 5, pro. (g) 9, calcium (mg) 94, Percent Daily Values are based on a 2,000 calorie diet
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