Kidney Bean & Zucchini Soup

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Kidney Bean & Zucchini Soup

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Ingredients:

4 quarts water
1 pound kidney beans
1/2 c. olive oil
10 cloves garlic, minced
2 medium zucchini, peeled and cubed
1 c. fresh parsley, chopped
1/2 teaspoon dried basil
Salt and pepper

Cooking Instruction:

In a large saucepan, bring the water to a boil. 
Add the beans and cook over medium heat, uncovered, for about 1 1/2 hours, until beans are tender. 
In a large skillet, heat olive oil. 
Add garlic and cook until garlic is soft (about 5 minutes). 
Add zucchini, parsley, basil, salt, and pepper. 
Cook, stirring frequently, over low heat until zucchini is soft (about 15 minutes). 
Add zucchini mixture to beans and stir well. 
Simmer, uncovered, for about 45 minutes, until zucchini and beans are soft.

by Rachel Paxton
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