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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 169.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 398.3 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 9.0 g

View full nutritional breakdown of White Bean and Zucchini "Soup" (vegan) calories by ingredient
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White Bean and Zucchini "Soup" (vegan)

Submitted by: TAMOLIE

Introduction

This was one of those "hmm what can I make with what I have" happy mistakes. It makes a tasty dip if eaten cold too. This was one of those "hmm what can I make with what I have" happy mistakes. It makes a tasty dip if eaten cold too.
Number of Servings: 5

Ingredients

    1 Cup Chopped Onion
    1 1/2 Cups Diced Zucchinni and/or Summer Squash
    1 Cup Corn (Fresh or Frozen are best)
    1 15.4 oz Can of Crushed Tomatoes with Hot Green Chilis
    1 14.5 oz Can of White Kidney Beans
    Seasonings to Taste

Directions

Spray your large Skillet or Sautee Pan with Pam and heat at Medium-High temperature. Add Onions and cook until glassy. Add zucchini and/or summer squash and cook until just tender. Add Tomatoes, Beans, and any desired spices. Cook for aprox 5 min for flavors to blend.

The dish can be eaten now, but I like to take 1/2 the recipee and puree it before adding it back to the "soup" for a nice texture variation. If you like a thinner soup, add your go-to (veggie, chicken, etc) stock of choice.

Makes aprox 5 1-cup servings without added stock.

Number of Servings: 5

Recipe submitted by SparkPeople user TAMOLIE.






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