White Bean and Zucchini "Soup" (vegan)
 Recipe){kind=link}
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
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.
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.