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Categories:
olive oil onion garlic low-sodium zucchini cannellini beans kidney beans black beans salt pepper cooking spray bacon
Viewed: 62 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic
- 4 cups low-sodium chicken stock
- 1 large zucchini, cut into small dice (about 2 cups)
- 1 cup drained and rinsed low-sodium cannellini beans
- 1 cup drained and rinsed kidney beans
- 1 cup drained and rinsed black beans
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 2 slices (2 ounces) Canadian bacon, finely diced
Method
- Heat oil in a saucepan over medium-high heat.
- Add onion and cook until soft, 6 minutes.
- Add garlic and cook an additional minute.
- Add zucchini and cook, stirring, 3-4 minutes.
- Add stock, beans, salt and pepper, and bring to a boil, Reduce heat and simmer over very low heat until slightly thickened, 15 minutes.
- While soup is simmering, spray a skillet with nonstick cooking spray and cook bacon until crisp, 3 minutes.
- Divide soup among 4 bowls and top each bowl with 1 tablespoon crisped bacon.
