Sometimes you just want to make something quick and easy. This recipe is very simple! A good way to use up zucchini! HINT: For my little girl, I squirted in a little ketchup in her bow!
Italian Bean & Zucchini Tomato Soup
1 16-oz can dark red kidney beans, drained & rinsed
1 16-oz can cannellini beans, drained & rinsed
1 16-oz can Italian tomatoes
2 c. diced zucchini
1/2 c. whole wheat small elbow pasta (quinoa pasta works well too)
2 c. veggie broth
2 TBSP. chopped fresh basil (optional)
-In a medium saucepan, combine all ingredients. Bring to boil.
-Reduce heat and simmer until pasta is cooked.
-Turn off heat
-Stir in fresh basil if desired.