Three Bean Soup Recipe
Ingredients
2 teaspoons olive or vegetable oil
1/4 cup diced onion
1 garlic clove, minced
1 cup each thinly sliced zucchini and canned Italian tomatoes
8 ounces drained canned red kidney beans (reserve liquid)
4 ounces each drained canned chick-peas (garbanzo beans) and small white beans (reserve liquid)
1/2 teaspoon basil leaves
1/8 teaspoon each salt and pepper
Directions
In 2-quart saucepan heat oil over medium-high heat; add onion and garlic and saute until onion is softened, about 3 minutes.
Add zucchini and cook, stirring constantly, until tender, about 5 minutes.
Stir in tomatoes, beans, 1 cup reserved liquid, and the seasonings and bring to a boil.
Reduce heat and let simmer for 10 to 15 minutes.
Add zucchini and cook, stirring constantly, until tender, about 5 minutes.
Stir in tomatoes, beans, 1 cup reserved liquid, and the seasonings and bring to a boil.
Reduce heat and let simmer for 10 to 15 minutes.
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