This summer soup, made with zucchini, cherry tomatoes, and basil shows off beans lighter side while still providing the comfort of a hot bowl of soup.




  • In a 5-quart pot heat 1 Tbsp. oil over medium. Add 2 cups thinly sliced leeks and 4 cloves garlic, minced. Cook and stir 4 to 5 minutes or until tender. Stir in 6 cups reduced-sodium chicken broth and 2 cups assorted fresh shelling beans. Bring to boiling; reduce heat. Simmer, covered, 25 minutes or until beans are tender. Stir in 1 medium zucchini or yellow summer squash, halved and sliced; 2 medium tomatoes, chopped; and 1/2 tsp. each salt and black pepper. Simmer, uncovered, 10 minutes more. Stir in 2 cups chopped Swiss chard and 1/2 cup chopped fresh basil; cook just until chard wilts. Stir in juice from 1 lemon. Serves 6.



You can substitute soaked dried beans for the fresh beans. Increase initial simmering time to 50 minutes and increase broth as necessary for desired consistency.

Nutrition Facts

138 calories, (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 787 mg sodium, 14 g carbohydrates, 4 g fiber, 5 g sugar, 11 g protein.