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Zucchini and Bean Soup

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Zucchini and Bean Soup
Submitted by Karen Benevento, Brampton, ON


  • 3 tablespoons olive oil

  • 2 medium zucchini, cubed

  • 1 medium onion, chopped

  • 1 cup mushrooms, chunked

  • 2 clove garlic, minced

  • 2 teaspoons fresh thyme, chopped

  • salt and pepper

  • 1 large tomato, diced

  • 1 carton low sodium chicken broth

  • 1 can beans (kidney, chickpea or a mix), drained and rinsed


  • 1. In large pot, heat oil over medium high heat.

  • 2. Add zucchini and cook, stirring often, for about 3 minutes.

  • 3. Add onion, garlic, mushrooms, thyme. Add salt and pepper to taste and continue to sauté, stirring to prevent vegetables from scorching, about 5 minutes.

  • 4. Gently stir in tomatoes. Add broth. Bring to a boil, reduce to simmer and add beans.

  • 5. Simmer until beans are heated through.

  • 6. Serve with rolls or warmed hearty multigrain bread.

Serves 4

Prep Time: 10 Minutes
Cook Time: 10 Minutes