Tomato Butter Bean Soup

The ingredient of Tomato Butter Bean Soup

• 2 teaspoons 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
• 1 tablespoon chopped fresh oregano
• ground black pepper to taste
• 40g 1 2 cup finely grated parmesan

The Instruction of tomato butter bean soup

• heat the oil in a large saucepan over medium heat add the onion and cook stirring occasionally for 2 minutes or until just soft add the zucchini and mushrooms and cook uncovered stirring occasionally for 3 minutes or until the vegetables just begin to soften add the garlic and cook stirring for 1 minute
• stir in the tomato soup and water increase heat to high and bring to the boil reduce heat to low and simmer partially covered for 20 minutes or until the vegetables are very tender
• add the butter beans and simmer uncovered for a further 3 minutes or until the beans are heated through stir in the oregano taste and season with pepper serve sprinkled with the parmesan

Nutritions of Tomato Butter Bean Soup

fatContent: 204 345 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 19 grams sugar
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: 9 milligrams cholesterol

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