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Zucchini & Tomato White Bean Soup with Glazed Onion Balsamic Vinegar
Zucchini & Tomato White Bean Soup with Glazed Onion Balsamic Vinegar
Fuquay Spice & Tea
4
Balsamic Vinegars
Make Zucchini & Tomato White Bean Soup with Glazed Onion Balsamic Vinegar, featuring Glazed Onion Balsamic Vinegar 375ml from Fuquay Spice & Tea.
Ingredients
- 2 tablespoons Glazed Onion Balsamic Vinegar
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- ⅛ teaspoon Black Peppercorn Ground Fine
- 2 cups ½-inch zucchini pieces
- 2 cups cherry tomatoes, halved
- 1 tablespoon neutral cooking oil
- 1 can (15 oz) white beans, drained and rinsed
- 3 cups low-sodium vegetable broth
- 2 tablespoons chopped fresh parsley
Directions
- Whisk the featured balsamic with the olive oil and black pepper.
- Heat the neutral oil in a large skillet over medium heat. Add ½-inch zucchini pieces and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Transfer the vegetables to a saucepan with the beans and broth. Simmer for 10 minutes. Stir in the seasoning mixture and parsley just before serving.
