Kidney Bean & Zucchini Soup

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#6911

serves/makes:

ready in:
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.