Easy recipe Tomato Butter Bean Soup Recipe

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two teaspoons olive oil (Recipes by ingridients olive oil) one brown onion, chopped about three, zucchini (Recipes by ingridients zucchini) chopped about one hundredg small button, mushrooms (Recipes by ingridients mushrooms) quartered two garlic cloves, crushed one about six hundred and eightyg can tomato soup about two hundred and fiftyml (one cup) water (Recipes by ingridients water) two three hundredg cans butter, beans (Recipes by ingridients beans) rinsed, drained one tablespoon chopped fresh oregano Ground black pepper, to taste fourtyg (one/two cup) finely grated parmesanStep one Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for two minutes or until just soft. Add the zucchini (Recipes by ingridients zucchini) and, mushrooms (Recipes by ingridients mushrooms) and cook, uncovered, stirring occasionally, for about three minutes or until the vegetables just begin to soften. Tomato Butter Bean Soup Recipe. Add the garlic and cook, stirring, for one minute. Step two Stir in the tomato soup and. water (Recipes by ingridients water) Tomato Butter Bean Soup Recipe. Increase heat to high and bring to the boil. Reduce heat to low and simmer, partially covered, for about twenty minutes or until the vegetables are very tender. Tomato Butter Bean Soup Recipe. Step about three Add the butter beans (Recipes by ingridients beans) and simmer, uncovered, for a further about three minutes or until the beans (Recipes by ingridients beans) are heated through. Stir in the oregano. Taste and season with pepper. Serve sprinkled with the parmesan.. Tomato Butter Bean Soup Recipe.