Three-Bean Soup With Canadian Bacon

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic
• 4 cups low-sodium chicken stock
• 1 large zucchini, cut into small dice (about 2 cups)
• 1 cup drained and rinsed low-sodium cannellini beans
• 1 cup drained and rinsed kidney beans
• 1 cup drained and rinsed black beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 2 slices (2 ounces) Canadian bacon, finely diced

1. Heat oil in a saucepan over medium-high heat.
2. Add onion and cook until soft, 6 minutes.
3. Add garlic and cook an additional minute.
4. Add zucchini and cook, stirring, 3-4 minutes.
5. Add stock, beans, salt and pepper, and bring to a boil, Reduce heat and simmer over very low heat until slightly thickened, 15 minutes.
6. While soup is simmering, spray a skillet with nonstick cooking spray and cook bacon until crisp, 3 minutes.
7. Divide soup among 4 bowls and top each bowl with 1 tablespoon crisped bacon.

olive oil, onion, garlic, lowsodium, zucchini, cannellini beans, kidney beans, black beans, salt, pepper, cooking spray, bacon

Taken from www.myrecipes.com/recipe/three-bean-soup-with-canadian-bacon (may not work)