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

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April 8th, 2012

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

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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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