Italian Garden Soup

Adding the remains of a Spinach and Tomato Salad -- dressing and all -- to this soup gives it a slight tang and a colorful appearance.
  • Cooking spray
  • 1 c. sliced zucchini
  • 1/2 c. coarsely chopped onion
  • 1/2 c. coarsely chopped red pepper
  • 5 c. chicken or vegetable broth
  • 1 c. white kidney beans, rinsed and drained
  • 2 c. Spinach and Tomato Salad

Heat the cooking spray in a stockpot. Add the zucchini, onion and pepper and sauté over medium heat until softened, but not browned. Add the broth and simmer, covered, for 10 minutes. Add the kidney beans and Spinach and Tomato Salad and continue cooking for an additional 10 minutes. Serve hot with a bit of crusty bread.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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