Quick and Easy White Bean Soup Provencal
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 14.79 ml extra virgin olive oil
- 2 medium vidalia onions, chopped
- 453.59 g purple eggplant, peeled and cut into 1-inch pieces
- 3 small zucchini, cut into 1-inch-length pieces
- 3 garlic cloves, chopped
- 2 (822.13 g) can white beans, drained and lightly rinsed
- 793.78 g can diced tomatoes
- 29.58 ml herbes de provence
- 4.92 ml salt
- 473.18-709.77 ml vegetable broth or 473.18-709.77 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points