White Bean Soup with Tomatoes, Zucchini and Basil
white bean soup
1/2 pound dry white beans (Great Northern or navy beans)
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 pound new potatoes, washed and diced
1 16 oz. can diced tomatoes
1 bay leaf
1/4 tsp. thyme
1/2 tsp. salt
1 medium zucchini, diced
ground pepper to taste
3 Tbsp. minced fresh basil
Wash and pick over beans; soak overnight in 8 cups of water. Drain.
Heat oil in a large soup pot and add the onion and garlic. Cook until onion is tender,
about 5 minutes.
Add beans, 8 cups of fresh water and potatoes; bring to a boil.
Reduce heat, cover and simmer for 1 hour.
Add tomatoes, bay leaf, thyme and salt; simmer another 30 minutes or until beans are
Add zucchini and pepper; simmer another 10 - 15 minutes.
Just before serving, stir in basil. Serve with grated Parmesan to sprinkle on top.
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