Fast-Fix Tomato Bean Soup

Ingredients
  • 1 TB Canola oil 15 ml
  • 1-1/2 cups Diced green bell pepper 375ml
  • 1 cup Diced yellow onion 250ml
  • 2 cups Chicken broth, low sodium 500ml
  • 1 Medium zucchini, halved lengthwise and sliced
  • 2 cups Chicken breast meat, cooked and chopped 500ml
  • 14 oz Navy beans, rinsed and drained 398 ml (1 can)
  • 3/4 tsp Dried fennel seed 4ml
  • 2 cups Grape tomatoes, quartered or diced tomatoes 500ml
  • 1/2 cup Chopped fresh parsley 125ml
  • 1/4 tsp Salt 1ml
  • 1/4 cup Grated Parmesan cheese 45 ml
Ingredients
  • 1 TB Canola oil 15 ml
  • 1-1/2 cups Diced green bell pepper 375ml
  • 1 cup Diced yellow onion 250ml
  • 2 cups Chicken broth, low sodium 500ml
  • 1 Medium zucchini, halved lengthwise and sliced
  • 2 cups Chicken breast meat, cooked and chopped 500ml
  • 14 oz Navy beans, rinsed and drained 398 ml (1 can)
  • 3/4 tsp Dried fennel seed 4ml
  • 2 cups Grape tomatoes, quartered or diced tomatoes 500ml
  • 1/2 cup Chopped fresh parsley 125ml
  • 1/4 tsp Salt 1ml
  • 1/4 cup Grated Parmesan cheese 45 ml
Instructions
  1. Heat the canola oil in Dutch oven over medium-high heat.
  2. Cook the bell pepper and onion and cook for 6 minutes or until onions are richly browned on edges, stirring occasionally.
  3. Add the broth, zucchini, chicken, beans and fennel. Bring to a boil over high heat. Reduce heat to medium-low, cover and cook for 12 minutes or until vegetables are tender.
  4. Add the tomatoes, parsley and salt. Remove from heat.
  5. Let stand, uncovered, for 10 minutes to absorb flavours. Serve topped with cheese.
Servings:4
Amount Per Serving:1-1/2 cups
Print Recipe
Nutrition Facts
Fast-Fix Tomato Bean Soup
Amount Per Serving
Calories 370 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Total Carbohydrates 39g 13%
Dietary Fiber 10g 40%
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.