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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A hearty soup,just serve with a good crusty bread. Ingredients:
2 cups chicken stock (or broth) |
1 cup water |
1 large potato, diced |
3 cloves garlic, sliced thin |
2 medium zucchini, grated |
1 (8 3/4 ounce) can red kidney beans, drained |
1/4 teaspoon salt |
1/4 teaspoon ground pepper |
1 pinch dried red pepper flakes |
extra virgin olive oil (for drizziling) |
Directions:
1. Combine liquids,potato and garlic in large saucepan.
2. Bring to boil over medium heat and cook until potato is tender (about 15 minutes) Mash potato slightly with fork.
3. Add zucchini and kidney beans,heat thoroughly.
4. Add seasonings.
5. Ladle into 4 soup bowls and drizzle each serving with a small amount of olive oil.
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