Zucchini adds fresh-from-the-garden taste to this quick and easy soup recipe.
Recipe from Family Circle
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
Serve with garlic-bread knots.
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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