- 1 of 2 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.
- 2 of 2 Serve with garlic-bread knots.
Servings Per Recipe: 6
Per Serving: 23 g carb., 5 g fiber, 93.9 mg calcium, 9 g pro., 138 kcal cal., 2 g Fat, total