Quick and Easy White Bean Soup Provencal
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium vidalia onions, chopped
- 1 (1 lb) purple eggplant, peeled and cut into 1-inch pieces
- 3 small zucchini, cut into 1-inch-length pieces
- 3 garlic cloves, chopped
- 2 (14 1/2 ounce) cans white beans, drained and lightly rinsed
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons herbes de provence
- 1 teaspoon salt
- 2 -3 cups vegetable broth or 2 -3 cups water
- salt & freshly ground black pepper
directions
- In the bottom of a large pot, add olive oil and heat over medium heat.
- Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
- When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
- Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
- Ladle the soup into bowls and serve with a nice hearty crusty bread.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points