White-Bean Soup

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

Recipe from Family Circle
White-Bean Soup
by 4.0 1  person
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  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped (1/3 cup)
  • 1 32 ounce reduced-sodium chicken broth
  • 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano
  • 1 medium zucchini, sliced and quartered
  • 1 19 ounce can cannellini beans, rinsed and drained
  • 2 tablespoons red-wine vinegar
  • 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) 93.9, Percent Daily Values are based on a 2,000 calorie diet
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