Fast-Fix Tomato Bean Soup
Ingredients
  • 1TB Canola oil15 ml
  • 1-1/2cups Diced green bell pepper375ml
  • 1cup Diced yellow onion250ml
  • 2cups Chicken broth, low sodium500ml
  • 1 Medium zucchini, halved lengthwise and sliced
  • 2cups Chicken breast meat, cooked and chopped500ml
  • 14oz Navy beans, rinsed and drained398 ml (1 can)
  • 3/4tsp Dried fennel seed4ml
  • 2cups Grape tomatoes, quartered or diced tomatoes500ml
  • 1/2cup Chopped fresh parsley125ml
  • 1/4tsp Salt1ml
  • 1/4cup Grated Parmesan cheese45 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.