Name: Tomato & butter bean soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 brown onion, chopped; 3 zucchini, chopped; 100g small button mushrooms, quartered; 2 garlic cloves, crushed; 1 680g can tomato soup; 250ml (1 cup) water; 2 300g cans butter beans, rinsed, drained; 20.00 ml chopped fresh oregano; Ground black pepper, to taste; 40g (1/2 cup) finely grated parmesan

Tomato & butter bean soup

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Ingredients:

9.20 gm olive oil
1 brown onion, chopped
3 zucchini, chopped
100g small button mushrooms, quartered
1 680g can tomato soup
250ml (1 cup) water
2 300g cans butter beans, rinsed, drained
20.00 ml chopped fresh oregano
Ground black pepper, to taste
40g (1/2 cup) finely grated parmesan

Instructions:

In a large saucepan over medium heat, warm the oil until shimmering. Sauté the onion for 2 minutes until soft, then add the zucchini and mushrooms, cooking for 3 minutes until slightly tender. Stir in the garlic and cook for 1 minute.
Combine the tomato soup and water in the pot, then raise the heat to high until boiling. Lower the heat to a gentle simmer, partially cover, and cook for 20 minutes or until the vegetables are super tender.
Stir in the butter beans and simmer for 3 minutes until heated through. Mix in the oregano, season with pepper, and serve with a sprinkle of parmesan on top.

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