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White Bean Soup


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  • 1 tbsp. olive oil
  • 1 large shallot, finely chopped (1/3 cup)
  • 1 package (32oz) reduced sodium chicken broth
  • 1 can (14.5oz)diced tomatoes with basil, garlic and oregano
  • 1 medium zucchini sliced and quartered
  • 1 can (19oz) cannellini beans rinsed and drained
  • 2 tbsp. red wine vinegar
  • garlic bread knots



Step 1

in a large saucepan, heat oil over medium-high heat then add shallot and cook 3 to 4 mins or until tender. stir in broth, tomatoes, zucchini, and beans. bring to a boil. reduce heat, simmer uncovered until zucchini is tender about 10 mins. stir in vinegar.

serve with garlic bread knots.

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