Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Kidney Bean & Zucchini Soup
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- #6911
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 quarts water
1 pound kidney beans
1/2 cup olive oil
10 cloves garlic, minced
2 medium zucchini, peeled and cubed
1 cup fresh parsley, chopped
1/2 teaspoon dried basil
salt and pepper
directions
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.
added by
babblinbobbi
nutrition data
432 calories, 19 grams fat, 50 grams carbohydrates, 19 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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