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 Prep Time (minutes) 30 Cook Time (minutes) 120 Ready In (minutes) 150

Ingredients Amount Measure Ingredient 1.25 cups Beans, navy, dried 1 tablespoon olive oil 1 large Onion, chopped 4 cloves garlic minced 8 cups chicken broth, fat free, low sodium 8 ounces new potatoes, washed and diced 3 medium whole (2-3/5" dia) Tomatoes, diced 1 tablespoon tomato paste 1 leaf bay leaf 1 1/2 teaspoon thyme, dry, ground 3 tablespoons parsley, chopped 2 medium zucchini, diced 1 dash salt, to tast 3 tablespoons basil 3 tablespoons lemon juice, bottled 1 dash black pepper, to taste Steps Sequence Step 1 Soak beans overnight in 2 quarts water. Drain. 2 Heat 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. 3 Add the beans, stock, bay leaf, parsley, thyme, and potatoes; bring to a boil. Reduce heat, cover, and simmer for 1 hour. 4 Add 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. 5 Just 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.