1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon minced fresh dill or pinch dill weed
1/4 teaspoon salt, optional
1/4 teaspoon pepper
3-1/2 cups chicken broth
1 cup fresh or frozen peas
1 cup sliced zucchini or yellow summer squash
Directions
In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
joanenglun
Feb 12, 2017
How is this recipe only 77 mg sodium when you use 3 1/2 cups of chicken broth? Even unsalted chicken broth has 45 mg per cup?
CHBrown
Jul 20, 2015
This soup was fabulous!! I doubled it, used all fresh garden vegetables. I didn't have green beans so subbed okra and the peas I had on hand were lady peas from the garden. I also added a dollop of pesto on top and cornbread as a side. The Hubby thought it was tasty and he's not a huge fan of soup. This is a go to recipe for me now!
Reviews
How is this recipe only 77 mg sodium when you use 3 1/2 cups of chicken broth? Even unsalted chicken broth has 45 mg per cup?
This soup was fabulous!! I doubled it, used all fresh garden vegetables. I didn't have green beans so subbed okra and the peas I had on hand were lady peas from the garden. I also added a dollop of pesto on top and cornbread as a side. The Hubby thought it was tasty and he's not a huge fan of soup. This is a go to recipe for me now!