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Recipes - White Bean Soup with Zucchini Tomatoes and Basil Recipe

Recipe Name

White Bean Soup with Zucchini, Tomatoes, and Basil

Submitted by embrandon
Recipe Description A nice healthy soup for summer when zucchini and tomatoes are plentiful
Quantity 10 Quantity Unit cup Servings  
Prep Time (minutes) 30 Cook Time (minutes) 120 Ready In (minutes) 150
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1.25
cupsBeans, navy, dried
1
tablespoonolive oil
1
largeOnion, chopped
4
clovesgarlic minced
8
cupschicken broth, fat free, low sodium
8
ouncesnew potatoes, washed and diced
3
medium whole (2-3/5" dia)Tomatoes, diced
1
tablespoontomato paste
1
leafbay leaf
1
1/2
teaspoonthyme, dry, ground
3
tablespoonsparsley, chopped
2
mediumzucchini, diced
1
dashsalt, to tast
3
tablespoonsbasil
3
tablespoonslemon juice, bottled
1
dashblack pepper, to taste
Steps
Sequence Step
1Soak beans overnight in 2 quarts water. Drain.
2Heat oil in a large heavy bottomed soup pot and add the onion and half the garlic. Saute over medium-low heat until the onion is translucent.
3Add the beans, stock, bay leaf, parsley, thyme, and potatoes; bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4Add the remaining garlic, the tomatoes, tomato paste, and salt to taste and simmer another 30 minutes, or until beans are tender. Add the zucchini and pepper to taste, and simmer another 10-15 minutes, until the zucchini is cooked through but retains a bright green color.
5Just before serving, stir the chopped basil and lemon juice into the soup. Taste and adjust seasonings, if desired (salt, pepper, basil, lemon juice, garlic). Serve at once.






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