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

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Ingredients

Directions

  • 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.

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  • Serve with garlic-bread knots.

Nutrition Facts

138 calories; 2 g total fat; 23 g carbohydrates; 9 g protein;

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