Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 chopped onion
  • 2 garlic cloves (minced (about 2 teaspoons))
  • 1 medium zucchini (diced into 1 inch cubes)
  • 1 yellow squash (diced into one inch cubes)
  • 2 cups cooked chicken breast (shredded (rotisserie chicken works well))
  • 1 15-ounce can diced tomatoes (with juice)
  • 1 15-ounce can Cannellini beans (drained and rinsed)
  • 1 15-ounce can corn (drained and rinsed)
  • 6-8 cups low sodium chicken stock (Add more or less depending on how brothy you want your soup)
  • 2 teaspoons salt
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon dried thyme
  • 2 bay leaves

Instruction

  • Heat a large pot and melt butter and olive oil together. Add onions and cook until soft. Add garlic and stir for 30 seconds. Add zucchini and yellow squash and cook until just starting to soften, about 4 minutes.
  • Pour in tomatoes, beans, and corn. Add diced chicken, chicken broth and seasonings. Stir together and bring to a boil.
  • Once the soup is boiling, reduce heat to low, cover and simmer for 20 minutes.
  • Divide into bowls and serve hot. Great on it's own, or served over small pasta (ie. macaroni or shells).