🍅 This is SO much better than canned soup … and it takes only a few minutes to make!
If you prefer it less tomatoey – combine ½ cup (120 ml) each of chicken or veggie broth and water, and add it to the mixture with the diced tomatoes.
(makes 1 large or 2 medium servings)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 can (14 oz) diced tomatoes
- ¾ cup (120 g) cannellini beans, rinsed & drained
- Salt and black pepper to taste
- ½ to 1 Tbsp pesto
Heat the olive oil in a medium soup pot over medium heat. Sauté the garlic and zucchini until the zucchini begins to soften. Drain the tomatoes but reserve the juices. Crush the tomatoes and add them and their juices to the soup pot, along with the beans.
Simmer for 5-8 minutes, until the zucchini reaches your desired tenderness. Season with salt and pepper. Top with the pesto and serve.
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