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Vegetarian White Bean Soup

2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tablespoons vegetable oil
3 cans (14-1/2 ounces each) vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper

In a large saucepan or Dutch oven, saute the zucchini, onion, celery
and carrot in oil for 5-7 minutes or until crisp-tender. Add the

Printed from tasteofhome.com Aug 29, 2008

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Vegetarian White Bean Soup cont.

remaining ingredients. Bring to a boil. Reduce heat; cover and simmer
for 15 minutes or until vegetables are tender.

Yield: 7 servings.