White bean tortilla soup with basil and orange
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; chopped |
| 2 | Cloves garlic; minced | |
| One orange; grated , zest of | ||
| 1 | tablespoon | Olive oil |
| 2 | cups | Vegetable broth |
| 1 | cup | Water |
| 1 | 15 oz can stewed tomatoes; chopped | |
| 1 | 15 oz can white beans; drained | |
| ¼ | cup | Thinly sliced basil leaves |
| 1 | small | Zucchini; thinly sliced |
| 4 | Corn tortillas; cut into 1/2\" | |
| ; strips | ||
| Salt & pepper to taste | ||
| Grated pecorino or Parmesan cheese; (optional) | ||
Directions
In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchini and tortilla strips. Cover and simmer 3 minutes to heat through. Season with salt & pepper. Sprinkle cheese on top, if desired.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.
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