Three-Bean Soup with Canadian Bacon |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Resistant starch: 4 grams Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
2 cloves garlic |
4 cups low-sodium chicken stock |
1 large zucchini, cut into small dice (about 2 cups) |
1 cup drained and rinsed low-sodium cannellini beans |
1 cup drained and rinsed kidney beans |
1 cup drained and rinsed black beans |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
2 slices (2 ounces) canadian bacon, finely diced |
Directions:
1. Heat oil in a saucepan over medium-high heat.
2. Add onion and cook until soft, 6 minutes.
3. Add garlic and cook an additional minute.
4. Add zucchini and cook, stirring, 3–4 minutes.
5. Add stock, beans, salt and pepper, and bring to a boil, Reduce heat and simmer over very low heat until slightly thickened, 15 minutes.
6. While soup is simmering, spray a skillet with nonstick cooking spray and cook bacon until crisp, 3 minutes.
7. Divide soup among 4 bowls and top each bowl with 1 tablespoon crisped bacon.
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